Rich and thick this Lobster Bisque Recipe is sure to hit the spot at your next dinner party  but it also makes a great special meal for the family. This recipe takes a little time but it is well worth the work.

Recipe Ingredients:

2 – 1 pound lobsters
2 tablespoons olive oil
1 onion, sliced
1 large celery stalk, sliced
1 small carrot, sliced
1 garlic head, cut in half crosswise
1 tomato, sliced
2 tablespoons tarragon, chopped
2 tablespoons  thyme, chopped
2 whole bay leaves
8  black peppercorns, whole
1/2 cup brandy
1/2 cup dry Sherry
4 cups fish stock or  clam juice
1/4 cup tomato paste
1/2 cup heavy cream
2 teaspoons cornstarch
1 tablespoon water

boil your lobsters in a large pot then using a large bowl remove lobster from shell over bowl to catch the juices. Remove all the lobster meat from the tail and claws. Coarsley chop lobster meat and chill. Chill juice in separate bowl.

Place a pot on the stove and heat your olive oil. Add lobster juice, onion, celery, carrot, garlic, sliced tomato, tarragon, thyme, bay leaves and black peppercorns. Boil this until almost all of the liquid has evaporated. Now add your fish stock, lobster meat, brandy, sherry and lobster juice. Simmer this mixture for 1 hour. After the hour is up place a large saucepan on the stove and strain the mixture through a sieve into the sauce pan, pressing firmly to remove all liquid from the meat. Now add the tomato paste and whisk in well. Let this simmer for 15 minutes to reduce the liquid. Now add heavy cream to the sauce and let simmer a further 5 minutes. Dissolve cornstarch into a little bit of hot water and add to soup. Bring soup to a boil for about 2 minutes or until thickened and then add lobster meat. Stir well and let lobster meat heat up.

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