Ingredients
4lobster tails
2tbspbutter
1tbspolive oil
1onion,finely chopped
2carrots,peeled and finely chopped
2ribscelery,finely chopped
1tspfresh thyme,chopped
1tspfresh tarragon,chopped, plus more to serve
1tspChicken Bouillon Powder
½tspsalt
¼tspblack pepper,fresh cracked
½tspcayenne pepper
4garlic cloves,minced
2tbsptomato paste
3tbspall-purpose flour,or plain flour
1¼cupdry white wine,or sherry
4cupslobster stock,(recipe as follows) or seafood or fish stock
1cupheavy cream
2tbspbutter
2garlic cloves,minced
salt,to taste
pepper,to taste
cayenne,to taste
Preparation
Fill a large pot with 5 cups of water. Stir in 1 teaspoon of sea salt and bring to a boil.
Add the lobster tails, cover with lid, and let boil for 5 minutes, or until bright red.
Remove the lobster tails, reserving the liquid stock. When the lobsters have cooled slightly, remove the meat from the shells, reserving the meat and any liquid that comes out of the shells.
Return lobster shells back to the water in the pot. Bring to a boil, reduce heat to medium-low, and let simmer for a further 15 minutes to draw as much flavor out of the shells as possible.
While stock is simmering, chop the meat into bite-sized pieces and refrigerate.
Heat butter and oil in a large, heavy-based pot over medium heat.
Sweat the onions, carrots, celery, and fresh herbs. Cook for about 5 minutes, or until soft. Season with the bouillon powder, salt, and pepper.
Stir in 4 cloves of minced garlic and cook for about 1 minute, or until fragrant.
Mix in tomato paste and cook for 1 minute more to coat vegetables. Sprinkle over flour and cook, while stirring occasionally for a further 2 minutes.
Pour in wine, simmer, and let reduce to half. Stir in lobster stock, reduce heat and gently simmer while stirring occasionally for about 30 minutes, or until liquid has thickened slightly and flavors have blended.
Take off the heat, transfer mixture to a blender and blend until smooth. Alternatively, purée with an immersion blender until very smooth. Return to medium-low heat and stir in heavy cream.
Melt butter in a skillet pan over medium heat. Sauté garlic for 30 seconds, or until fragrant.
Add in chopped lobster meat, season with salt, pepper, and cayenne to taste.
Lightly sauté for 1 minute while stirring occasionally, until lobster meat is just warmed through.
Mix ¾ of the lobster meat into the bisque. Pour into individual serving bowls. Top each bowl with remaining lobster meat and extra tarragon. Serve and enjoy!
