The Best Lobster Bisque

Ingredients:

3 whole live lobsters (about 1 - 1.5 lb. each)
6 cups lobster stock (recipe below)
3 tablespoons butter
2 tablespoons olive oil
1 large yellow onion, finely chopped
4 carrots, finely chopped
4 celery stalks, finely chopped
6 cloves garlic, minced
1 tablespoon fresh thyme, chopped
1 tablespoon fresh tarragon, chopped
2 teaspoons chicken bouillon powder
1 teaspoon cayenne pepper
4 tablespoons tomato paste
4 tablespoons flour
Salt & pepper to taste
1 cup sherry
1.5 cups heavy cream 
Additional minced garlic & butter to toss with lobster meat
Minced chives for serving

Directions:

Fill a large pot with 6 cups water. Sprinkle in some salt and bring to a boil. Add lobsters and cover with lid. Let boil until bright red (takes between 12-18 minutes depending on size of the lobsters)

Remove lobsters, reserving the liquid in the pot. Allow lobsters to cool slightly and remove meat from the shells with scissors and a cracker.

Return lobster tail and claw shells back into the water in the pot. Bring to a boil, reduce heat to low and let simmer for another 20 minutes to draw out as much flavor as possible from the shells, creating your stock. While stock is cooking, cut lobster meat into small pieces and place in the fridge.

For the bisque, in a large pot or Dutch oven, cook onion, carrots, celery and garlic with butter and oil on medium heat for 5 minutes. Add herbs, bouillon powder, cayenne and tomato paste. Stir until vegetables are evenly coated with paste. Season with salt & pepper. Sprinkle flour over the mixture and continue to stir for 3 minutes.

Add in sherry and lower heat to a simmer. Allow mixture to reduce for about 10-15 minutes, stirring occasionally. Stir in lobster stock and continue simmering for 30 minutes.

Remove from heat and use immersion or regular blender in batches and blend until bisque is silky smooth. Return to large pot or Dutch oven and heat on medium while stirring in heavy cream.

Reheat lobster meat in a saucepan with a little garlic and butter for a minute. Serve bisque in small bowls topped with lobster meat, chives and additional cracked pepper. Enjoy!