easy lobster bisque

Directions

Make Lobster Stock

Boil 5 cups of water with 1 tsp sea salt. Add lobster tails, cover, and boil for 5 minutes until bright red.
Remove lobster tails, reserve the liquid. When cooled, remove meat and any liquid from shells.
Return shells to the pot, boil, then simmer for 15 minutes. Chop lobster meat into bite-sized pieces and refrigerate.

Bisque

Heat butter and oil in a large pot over medium heat. Cook onions, carrots, celery, thyme, and tarragon until soft, about 5 minutes. Season with bouillon, salt, pepper, and cayenne. Add garlic and cook for 1 minute.
Stir in tomato paste and cook for 1 minute. Sprinkle in flour and cook, stirring, for 2 minutes.
Pour in wine, simmer, and reduce by half. Add lobster stock, simmer and stir occasionally until slightly thickened, about 30 minutes.
Remove from heat, blend until smooth. Return to medium-low heat and stir in heavy cream.

Garlic Butter Lobster Meat

Melt butter in a skillet over medium heat. Sauté garlic for 30 seconds. Add lobster meat, season with salt, pepper, and cayenne. Sauté for 1 minute until warmed through.

To Serve

Mix 3/4 of the lobster meat into the bisque. Pour into bowls, top with remaining lobster meat and extra tarragon.

Notes

To Remove Lobster Meat: Use kitchen shears to cut down the center of the tail, open the shell, and pull out the meat.
To Blend: Use an immersion blender in the pot or blend in batches in a blender, letting steam escape by removing the lid’s center piece.