Ingredients:
6 live cull lobsters
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup chopped onion
4 quart heavy cream
1 cup tomato paste
1 cup sherry
4 tablespoons whole garlic
2 tablespoons fresh thyme
2 tablespoons fresh tarragon
4 ounces butter
1/4 cup flour
Directions:
Remove lobster tail and claws from culls, set aside. Remove guts and gills, saving head and body. Roast lobster bodies and heads at 375 degrees for 15 minutes. Roast carrots, celery and onions at 375 degrees for 15 minutes. In a large pot combine lobster heads and bodies, mirepoix, heavy cream, tomato paste and sherry. Combine garlic, thyme and tarragon in cheese cloth and add to above ingredients. Cook set aside lobster tails and claws in boiling salted water for 8-10 minutes, shock then rough chop and retain for bisque. Add at time of serving so lobster doesn’t become overcooked and chewy. Simmer on super low heat for 2 hours. Refrigerate overnight chilling bisque with ice wand. We do this because this allows all the flavor of all ingredients to incorporate into bisque. Remove ice wand. Simmer 2 more hours on super low heat, careful not to scorch. Strain only remaining liquid or cream. Continue to simmer adding roux. Season to taste with salt, pepper and sugar. Chill with ice wand. Take set aside shelled lobster meat and rough chop and lightly sauté in whole butter. Place in bottom of serving dish top with lobster bisque and enjoy!
