Creamy Lobster Bisque

Ingredients

• 4-6 (6 oz.) wild lobster tails
• 2 Tbsps unsalted butter
• 1 Tbsp Extra virgin olive oil
• 4 garlic cloves, minced
• 2 carrots, peeled + finely chopped
• 2 stalks celery, finely chopped
• 2 green onions, finely chopped
• 1 bay leaf
• 1 tsp fresh chopped thyme
• 1 tsp dried parsley
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 Tbsps tomato paste
• 3 Tbsps organic all-purpose flour
• 1/4 cup white cooking wine ((You can also use actual white wine, if preferred!))
• 1 1/2 cups organic heavy cream
• 4 1/2 cups organic veggie stock ((You can also use seafood stock, if preferred!))

Instructions

1. 1

   --- PREPARE THE LOBSTER TAILS: ---

2. 2

   Preheat your oven to 400 degrees Fahrenheit and lightly grease a 10-inch or 12-inch oven-safe skillet.

3. 3

   To prep lobster tails, slightly crack shell and remove most of lobster meat outside of shell without completely detaching shell from meat. NOTE: This allows the lobster meat to fully cook through with shell blocking it.

4. 4

   Add lobster tails to prepped skillet and generously brush tops of lobster meat with 2 Tbsps of melted butter and a few pinches of salt + black pepper and bake them for 10-15 minutes or so.

5. 5

   Once lobsters are cooked through, remove from oven and let cool slightly before removing the meat entirely from the shells and cutting them into medium-sized chunks or leaving them whole----whichever your prefer. Set aside.

6. 6

   --- TO MAKE THE SOUP: ---

7. 7

   In a medium size dutch oven over medium-high heat, add the butter and olive oil. Once heated, add minced roasted garlic and sauté until translucent + fragrant, about 1-2 minutes. Add the chopped green onions, carrots and celery, cooking until tender, about 5-6 minutes. Add the chopped thyme, dried parsley, basil, oregano, smoked paprika, black pepper, and salt, stirring it together with the sautéed veggies. Add in the flour and tomato paste, stirring until combined.

8. 8

   Add in the veggie (or seafood) stock, heavy cream, and cooking white wine, stirring everything together until combined.

9. 9

   --- BLEND EVERYTHING: ---

10. 10

    Let everything boil for 1-2 minutes and then reduce heat to low to allow a simmer. Continue to simmer for another 5 minutes. Carefully using a hand-blender----blend the veggies in the soup until fully broken down and until smooth, about 2-3 minutes. NOTE: If you prefer to use a blender, carefully fill it using half of the soup at a time to blend. Then return liquid to the pot.

11. 11

    At this point, the soup should be thickened as it continues to simmer.

12. 12

    Now, add in the lobster meat and bay leaf, stirring until incorporated.

13. 13

    Simmer for another few minutes-------about 4-5 minutes.

14. 14

    Remove from heat and serve immediately into prepared bowl(s) and enjoy with a side of bread or crackers, if desired.

15. 15

    Bon Appétit!