Creamy Homemade Lobster and Tomato Bisque

Ingredients

• 3 tbsp unsalted butter
• 1 large shallot, finely minced
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 1/4 cup dry sherry
• 1 (15-ounce) can crushed fire-roasted tomatoes
• 3 cups seafood or lobster stock
• 1 cup heavy cream
• 1 tbsp tomato paste
• 1/2 tsp paprika
• 1/8 tsp cayenne pepper
• 8 ounces cooked lobster meat, chopped
• 2 tbsp fresh chives, finely chopped
• Kosher salt and freshly ground black pepper to taste

Instructions

1. 1

   Melt butter in a Dutch oven over medium heat. Add shallot and cook until softened, about 3-4 minutes. Add garlic and cook for 1 more minute until fragrant.

2. 2

   Sprinkle in the flour and cook, stirring constantly, for 1-2 minutes to form a roux.

3. 3

   Slowly pour in the dry sherry, scraping the bottom of the pot. Let it reduce by half. Whisk in the tomato paste.

4. 4

   Gradually whisk in the seafood stock, then add the crushed tomatoes, paprika, and cayenne pepper. Bring to a simmer and cook for 15 minutes.

5. 5

   Carefully blend the soup in batches until completely smooth. An immersion blender can also be used.

6. 6

   Return the soup to the pot over low heat. Slowly stir in the heavy cream. Do not let it boil.

7. 7

   Add the chopped lobster meat and warm through for 2-3 minutes.

8. 8

   Season with salt and pepper to taste. Serve immediately, garnished with fresh chives.