Rich Lobster Bisque

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 2 (10 ounce) lobster tails, split in half
• 4 cups water
• 1 tablespoon kosher salt or 1 tablespoon sea salt
• 2 tablespoons olive oil
• 2 cups dry wine
• 3 cups chicken stock
• 1/4 cup unsalted butter, plus
• 1 tablespoon unsalted butter
• 1 cup fennel, chopped
• 1/2 cup shallot, chopped
• 1 cup fresh tomato, peeled seeded and diced
• 2 tablespoons brandy
• 2 tablespoons raw rice
• 1 tablespoon tomato paste
• 1 teaspoon paprika
• 1/8 teaspoon cayenne
• 1 bay leaf
• 1 sprig fresh thyme
• 1/2 cup heavy cream
• 1 teaspoon fresh lemon juice

Recipe

• 1 if using frozen lobster tails, allow to thaw completely before beginning. split tails in half lengthwise; this is easier if you start at the fan end. devein the tails.
• 2 in a saucepan with a steamer insert and a tight-fitting lid, bring water and salt to a boil. place lobster tails into steamer insert shell-side down; cover tightly and steam 5-7 minutes. remove lobster and reserve steaming liquid.
• 3 when cool enough to handle, remove meat from shell with a fork, preferably in one piece. chill meat until needed.
• 4 heat olive oil in a large skillet until shimmering. add lobster shells and saute 5 minutes until flavors are released. without removing the shells, deglaze the pan with wine, chicken stock and the reserved steaming water. simmer until reduced to about 6 cups, about 45 minutes. strain.
• 5 meanwhile, melt 1/4 cup butter in a large saucepan. add fennel and shallot. saute 5 minutes until soft and translucent. add strained lobster stock, tomato, brandy, rice, tomato paste, paprika, cayenne pepper, bay leaf and thyme. simmer 45 minutes.
• 6 remove bay leaf and thyme. puree with immersion blender or bar blender, using appropriate safety techniques for blending hot liquids.
• 7 off heat, stir in heavy cream and lemon juice. keep warm.
• 8 melt 1 t butter in a heavy skillet over medium-high heat. saute reserved lobster tails until warmed through. slice tail meat and use to garnish large bowls of soup. serve hot.