Lobster Bisque

Yields: 8 servings, with leftovers for a second taste!

• 6 tablespoons butter
• 2 medium onions, finely chopped
• 3 carrots, peeled and finely chopped
• 4 stalks celery, finely chopped
• Kosher salt (to taste)
• Freshly ground black pepper (to taste)
• 3 cloves garlic, minced
• 3 tablespoons tomato paste
• 3 tablespoons all-purpose flour
• 6 cups seafood or fish stock
• 2 cups dry white wine
• 1 bay leaf
• 4 sprigs fresh thyme
• 3/4 cup heavy cream
• 1 3/4 lb. cooked lobster meat, chopped
• finely chopped chives for garnish

1) Melt Butter: In a large, heavy pot over medium heat, melt butter.

2) Cook Aromatics: Add onions, carrots, and celery. Cook until softened, about 7 minutes. Season with salt and pepper.

3) Add Garlic & Tomato Paste: Stir in garlic and tomato paste. Cook until fragrant and the paste coats the vegetables, about 2 minutes.

4) Incorporate Flour: Sprinkle flour over the mixture and cook, stirring constantly, for 1 minute.

5) Deglaze & Simmer: Pour in seafood stock and wine. Stir in the bay leaf and thyme. Bring to a simmer, then reduce heat. Let the soup simmer uncovered, stirring occasionally, until the liquid is slightly reduced and flavors meld, about 30 minutes.

6) Blend Smooth: Remove the bay leaf and thyme sprigs. Use an immersion blender to purée the soup until very smooth.

8) Finish the Bisque: Return the pot to medium-low heat. Stir in the heavy cream and lobster meat, and cook gently until warmed through, about 5 minutes.

9) Serve & Garnish: Ladle into bowls, garnish with chives, and serve immediately.

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