Lobster Bisque

Begin by breaking down your lobster, harvesting the meat from the claws, knuckles and tails. Coarsely chop the tail meat and mix with knuckle meat. Keep the claws whole and set aside with the knuckles and tails.

Heat a large soup/stock pot on medium with the oil. When oil is hot add the onion, celery, carrots and garlic and brown them for around 10 minutes. Once the veggies start to brown add the tomato paste. Season with salt and pepper. Allow the tomato paste to cook and brown off a little, 5 minutes

Then add the lobster broth. Be sure to scrape anything off the bottom of the pan in order to combine with the liquid. Let the mixture simmer for ten minutes or until the vegetables are tender. Using an immersion blender or food processor, puree the soup. Be extra careful if you are using a food processor or regular blender to puree hot liquids (don’t fill the canister too full)!

Put the pureed soup back into the pot if you pureed it with a blender/food processor. Let the soup simmer for five more minutes. Turn down heat to medium/low and add the heavy cream. You can add as much or as little cream as you like, depending on how thick you want the soup. Be mindful though that the cream will dilute the delicate flavour of the broth. Check the seasoning, it will likely need more salt here. Keep soup on low heat for a few more minutes to make sure the cream has warmed through. Add fresh thyme leaves.

Divide and lump the tail and knuckle meat between 4 large bowls. Ladle bisque over meat. Use the claws for garnish. Serve while still hot.