Lobster Bisque

1.Build the base

Melt the butter with the olive oil in a large pot. Add the onion, carrot, and celery, then cook for about 5 minutes until softened.

2.Add the flavor

Stir in the garlic, tomato paste, and paprika. Cook for another 1–2 minutes until fragrant.

3.Deglaze the pot

Pour in the white wine and stir well, scraping up any flavor from the bottom of the pot. Let it simmer for 2–3 minutes.

How to cook the lobster

Bring a large pot of generously salted water to a boil. Add the lobster and cook for approximately 10–12 minutes for a 2–2.5 lb lobster.
Remove the lobster from the pot and allow it to cool until comfortable to handle.
Twist off the tail and claws, crack the shells, and carefully remove the meat. Set the lobster meat aside and reserve the shells to use in the bisque or lobster stock.

4.Simmer the bisque

Add the lobster stock, bay leaf, and reserved lobster shells. Bring to a gentle simmer and cook for about 20 minutes to build a rich lobster flavor.

How to make lobster stock

For a simple lobster stock, place the leftover whole cracked lobster shells in a pot with enough water to cover them, along with a few pieces of onion, celery, and carrot.
Bring to a gentle simmer and cook for about 30–45 minutes, then strain.
Keep the stock warm and use it as the base for your bisque to add a rich, deep lobster flavor.

5.Blend it smooth

Remove the lobster shells and bay leaf. Blend the soup until smooth and creamy, then return it to the pot.

6.Make it creamy

Stir in the heavy cream and gently heat through. Season with salt, black pepper, and a squeeze of fresh lemon juice.

7.Add the lobster

Chop the cooked Lobsterboys lobster meat into bite-size pieces and gently stir it into the bisque. Warm for just 2–3 minutes so the lobster stays tender.

8.Finish and serve

Ladle the bisque into bowls and garnish with fresh parsley and a few pieces of lobster meat. Serve warm with crusty bread.