Lobster Bisque

Ingredients

• Chives - For garnish
• Salt and pepper - To taste
• Paprika - 1 teaspoon
• Heavy cream - 1 cup
• Fish stock - 4 cups
• Dry white wine - 1/2 cup
• All - purpose flour - 2 tablespoons
• Tomato paste - 2 tablespoons
• Garlic - 2 cloves, minced
• Celery - 1 stalk, finely chopped
• Carrot - 1, finely chopped
• Onion - 1, finely chopped
• Butter - 4 tablespoons
• Lobster tails - 4

Instructions

1. Bring a large pot of water to a boil. Add the lobster tails and cook for 8-10 minutes, until the shells turn bright red. Remove the lobster tails from the water and let them cool. Once cooled, remove the meat from the shells and chop into bite-sized pieces.
2. In a large soup pot, melt the butter over medium heat. Add the chopped onion, carrot, celery, and garlic. Cook until the vegetables are soft and fragrant, about 5 minutes.
3. Stir in the tomato paste and flour, cooking for an additional 2 minutes.
4. Pour in the white wine and cook for 2-3 minutes, allowing the alcohol to evaporate.
5. Add the fish stock and bring the mixture to a simmer. Cook for 20 minutes, allowing the flavors to meld together.
6. Using an immersion blender or regular blender, puree the soup until smooth. Return the soup to the pot.
7. Stir in the heavy cream and chopped lobster meat. Cook for an additional 5 minutes, until the lobster is heated through.
8. Season with paprika, salt, and pepper to taste.
9. Serve the lobster bisque hot, garnished with chives.