- 3 lbs lobster tail
- 4 T butter
- 1 onion chopped
- 3 celery ribs chopped
- 1 c carrots chopped
- 2 garlic cloves chopped or minced
- 4 T flour
- 2 T thyme
- 2 T tomato paste
- ¼ cup cognac
- 4 – 5 cups lobster or fish broth I recommend Better Than Boullion Lobster or Fish Base
- ½ – ¾ cup heavy whipping cream
Prepare the lobster…
- Season the lobster tail(s) with salt and pepper.
- Broil in a 450 degree oven for approximately 10-12 minutes.
- Remove from the oven and set aside. The lobster does not need to be fully cooked. We will finish it in the next step.
- Chop the lobster into small pieces and sauté in a skillet with butter over medium heat until fully cooked.
Prepare the bisque…
- In a large stockpot, heat butter over medium heat. Add onion, celery, carrots, and garlic and cook until softened.
- Add flour to mixture and stir until the flour has been absorbed.
- Add thyme and tomato paste and stir to combine.
- Add the cognac and stir to combine.
- Pour in the lobster/fish broth. Stir and bring to a boil.
- Continue cooking until soup thickens.
- Working in batches, add the soup to a blender and blend until smooth. Wipe the inside of the pot to remove any large chunks of vegetables that didn’t make it to the blender. You can opt to use a hand immersion blender to puree the soup.
- When smooth, put the soup through a sieve and return to the soup pot.
- Return to simmering and add the heavy cream, and stir until well combined. Taste and adjust as you are cooking.
- To serve, pour soup into a bowl.
- Garnish with the cooked, chopped lobster.
- (Optional) Place some of the cooked lobster meat in the pot, leaving some for garnish on the soup when serving.