Lobster Bisque Classic

Preparation

1. Turn off the claws and lobster tails. Remove the green tomalley and organs, reserving the shells. The meat from the claws and tail, reserving the shells. Coarsely chop lobster meat, give transfer to a bowl and cover and refrigerate until ready to serve. Chop the lobster shells into small pieces

2. Melt the butter in a large pot or saucepan. Add the onion and celery and cook, stirring frequently, until tender. Add the lobster shells and cook, stirring occasionally, for 5-7 minutes or lightly browned up. Add the sherry and cook, stirring occasionally, until most of it has evaporated. Add the fish broth and water and garlic and bay leaves.

3. Cover and simmer. Heat to medium-low and cook for 40 minutes. Pour the mixture through a fine sieve into a large bowl, discarding solids. Wipe clean the bowl.

4. Clean the pot, combine tomato paste together the cornstarch and 1/2 cup of lobster. Once the mixture is mixed, gradually add remaining broth and whisk until combined. Bring to a boil and reduce heat to medium-low. (Reserve some of the larger pieces for garnish) cream, tarragon and chopped lobster pieces. Season with salt and pepper.

5. Simmer for 5 minutes or until the lobster meat is hot. Pour soup into shallow bowls, top with the reserved lobster pieces and serve extra sherry (stir the soup), if desired.

Notes recipes and tips

• To lobster vapor, choose a large enough to hold kettle generous. In about 1 liter of water with 2 tablespoons of salt mixed. The water should be about 2 inches deep. Bring water to a boil. Add the lobster, cover and cook for 12-15 minutes or until the shells are bright red and antenna easily removed. With a large pliers, remove the lobster in a large bowl or plate and let cool until they can be manipulated.