- 5 cups water
- 1 teaspoon sea salt
- 4 lobster tails
- 4 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 carrots, peeled and finely chopped
- 2 stalks celery, finely chopped
- 1 teaspoon fresh chopped thyme
- 1 teaspoon fresh chopped tarragon
- 1 teaspoon chicken bouillon powder
- 1/2 teaspoon salt
- 1/4 teaspoon fresh cracked black pepper
- 1/4 teaspoon cayenne
- 6 cloves garlic, minced and divided
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 1 1/4 cup dry white wine
- 3/4 cup heavy cream
- Extra dash salt, pepper and cayenne, to taste
For the lobster stock, fill a large pot with 5 cups of water. Stir in 1 teaspoon sea salt and bring to a boil. Add lobster tails, cover with lid and boil 5 minutes or until bright red. Remove lobster tails, reserving liquid stock. Once lobsters have cooled enough to handle, remove meat from shells; set aside. Return lobster shells to pot and bring to a boil. Reduce heat to medium-low and simmer 15 minutes. While stock is simmering, chop meat into bite-size pieces and refrigerate.
Heat 2 tablespoons butter and 1 tablespoon oil in a large pot over medium heat. Add onions, carrots, celery, thyme and tarragon and cook until soft, about 5 minutes. Add bouillon, salt, pepper and cayenne. Stir in 4 cloves of the minced garlic and cook until fragrant, about 1 minute. Mix in tomato paste and cook about a minute to coat vegetables. Sprinkle with flour and cook another 2 minutes, stirring occasionally. Pour in wine, simmer and let reduce to half. Stir in 4 cups of the lobster stock, reduce heat and gently simmer, stirring occasionally, until liquid has thickened, about 30 minutes. Remove from heat and let cool about 10 minutes. Place in a blender or purée with an immersion blender until smooth. Return to medium low heat and stir in heavy cream.
Melt remaining 2 tablespoons butter in a skillet over medium heat. Sauté remaining minced garlic for 30 seconds, until fragrant. Add chopped lobster meat and season with an extra dash salt, pepper and cayenne to taste. Lightly sauté for 1 minute, stirring occasionally, until lobster meat is just warmed through. Mix lobster meat into bisque and serve. Makes 4 servings.