Lobster Bisque

Ingredients:

Lobster Stock:

• 5 cups water

• 1 teaspoon kosher salt

• 4 lobster tails

Bisque:

• 1 tablespoon unsalted butter

• 1 tablespoon olive oil

• 1 onion finely chopped

• 2 carrots peeled and finely chopped

• 2 stalks celery finely chopped

• 1 teaspoon thyme minced

• 1 teaspoon tarragon minced

• 1 teaspoon chicken bouillon powder

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

• 1/2 teaspoon cayenne pepper

• 4 garlic cloves minced

• 2 tablespoons tomato paste

• 3 tablespoons cassava flour

• 1 1/4 cups dry white wine or extra lobster stock

• 4 cups lobster stock (recipe bellow) or seafood stock

• 3/4 cup canned coconut milk shake before you pour

Garlic Butter:

• 2 tablespoons butter

• 2 garlic cloves minced

• kosher salt

• black pepper

• cayenne pepper

Utensils:

• large pot with lid

• tongs

• wooden spoon

• cutting board

• knife

• heavy based pot

• high speed blender or immersion blender

• skillet

Instructions:

1. prepare ingredients

Lobster Stock:

1. fill a large pot with 5 cups of water and add 1 tsp of salt and place on the stove and bring to a boil

2. once boiling add 4 lobster tails and cover with the lid and cook for 5 minutes or until red then remove from the water, reserving the liquid stock

3. allow the tails to cool slightly before removing the meat, reserving the meat and any juices that come out of the shells

4. return the shells back to the water in the bot and bring to a boil, then reduce heat to medium-low and simmer for another 15 minutes

5. while the stock is simmering, chop the lobster meat into bite-sized pieces and refrigerate

Bisque:

1. get a large heavy based pot on the stove over medium heat and add 2 tbsp of butter and 1 tbsp of oil and allow it to heat and melt down

2. add 1 chopped onion to the pot

3. add 2 peeled and chopped carrots to the pot

4. add 2 chopped celery stalks to the pot

5. add 1 tsp of minced thyme to the pot

6. add 1 tsp of minced tarragon to the pot and stir together and cook for 5 minutes until softened

7. add 1 tsp of chicken bouillon to the pot

8. add 1/2 tsp of salt to the pot

9. add 1/4 tsp of pepper to the pot

10. add 1/2 tsp of cayenne pepper to the pot and stir it together so the vegetables are evenly coated

11. add 4 minced garlic cloves to the pot and stir and cook for 1 minute until fragrant

12. add 2 tbsp of tomato paste to the pot and stir to coat the vegetables and cook for an additional minute

13. sprinkle 3 tbsp of cassava flour all over the vegetables and cook while stirring for 2 minutes

14. pour 1 1/2 cups of dry white win into the pot, while stirring, and allow it to reduce by half

15. pour 4 cups of the lobster stock into the pot and stir it together

16. reduce the heat and gently simmer, stirring occasionally for about 30 minutes or until the liquid has slightly thickened

17. remove from heat and transfer the mixture to a high speed blender and blend until smooth then return it to the pot or use an immersion blender to blend it in the pot until very smooth

18. return the pot, containing the pureed bisque, to the stove over medium-low heat and add 3/4 cup of coconut milk

Garlic Butter Lobster Meat:

1. get a skillet over medium heat and add 2 tbsp of butter and allow it to melt down

2. add 2 minced garlic cloves to the pan

3. add salt, black pepper, and cayenne pepper to taste to the pan and stir together and cook for 30 seconds until fragrant

4. add the chopped lobster tails to the pan and lightly saute for 1 minutes until the meat is just warmed through then remove from heat

5. add 3/4 of the lobster meat into the bisque and stir together

When you are ready for serving pour some bisque into a bowl and top with some of the remaining lobster meat and garnish with additional tarragon. Serve with crusty bread if you desire.