Ingredients
- 2 cloves garlic, chopped
- 1 shallot, chopped
- 1 stalk celery, chopped
- 2 tsp tomato paste
- 8 ounces unsalted butter
- 1-1/2 lbs Maine lobster
- 32 ounces water
- 2 cups heavy cream
- 2 bay leaves
- 1/2 cup dry sherry
- Salt and pepper to taste
Directions
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Steam lobster in water until done, about 8 minutes. Save stock. Remove lobster meat from shell; set aside. Break up lobster shells, then place them back into the water; simmer over low heat until reduced by half.
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Heat half the butter in a pan over medium heat. Add shallots, garlic and celery and saute until soft, about 10 minutes.
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Add bay leaf, tomato paste and sherry and simmer for 10 minutes or until reduced by half.
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Add cream and lobster stock and simmer over low heat (Do not boil.) for 30 to 40 minutes or until soup begins to thicken.
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Season with salt and pepper. Remove lobster shells and bay leaves. Chop up lobster meat and add to bisque. Stir in remaining butter.
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Serve hot with a little crème fraiche and fresh chives.