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1
Heat a Dutch oven over medium-high heat.
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2
While the Dutch oven is heating, break down the lobsters: Remove the claws and place them in a bowl.
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3
Twist the heads off the tails.
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4
Add the tails to the bowl, and refrigerate.
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5
Pull the outer shell of the head off each body; discard the outer shells.
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6
Remove and discard the lung sacs, leaving the tomalley (the soft green paste).
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7
Finely chop the bodies with a cleaver.
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8
When the Dutch oven is hot, spray it with cooking spray.
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9
Add the chopped lobster and cook, stirring occasionally, until most of the moisture has evaporated, about 4 minutes.
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10
Add the onions, garlic, and paprika and cook, stirring occasionally, until the onions and garlic are fragrant, about 2 minutes.
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11
(It is important not to burn the bottom of the pot, so if mixture begins to brown, reduce the heat.)
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12
Add the wine and cook until it has reduced by about one-third, about 3 minutes.
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13
Add the tomatoes and their juice.
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14
Reduce slightly, about 2 minutes.
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15
Add the chicken broth and 1 3/4 cups of the milk; bring to a boil.
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16
Reduce the heat to medium-low and cook at a steady simmer, uncovered, for 20 minutes; the liquid should reduce by about half.
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17
Let the stock cool for a few minutes.
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18
While the stock is simmering, remove the claw and tail lobster meat from the shells, working on a rimmed baking sheet to reserve any juice.
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19
Add the juice to the simmering stock.
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20
Roughly chop the lobster meat (there should be about 1 1/4 cups), and set it aside.
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21
Pour half of the slightly cooled stock into a blender.
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22
Blend with the shells (yes, the shells!)
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23
carefully on the lowest speed until it is as smooth as possible.
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24
Strain all of the stock through a fine-mesh strainer into a medium saucepan, pressing on the solids to extract as much liquid as possible (you should have about 3 cups).
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25
Return the pureed stock back to the pot with the remaining stock.
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26
Put the pan over high heat and bring to a boil.
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27
Meanwhile, whisk the remaining 1/2 cup milk into the cornstarch in a small bowl.
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28
Whisk the cornstarch mixture into the boiling stock.
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29
Return to a boil, whisking constantly.
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30
Cook until the stock thickens, about 1 minute.
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31
Stir in the reserved lobster meat, and remove from the heat.
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32
(The residual heat from the soup will warm the lobster meat.)
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33
Season the bisque with the lemon juice, Tabasco, and salt and pepper to taste.
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34
Stir in the chives, and serve immediately.
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35
Fat: 26.7g (before), 1g (after)
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36
Calories: 739 (before), 181 (after)
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37
Protein: 17g
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38
Carbohydrates: 22g
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39
Cholesterol: 50mg
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40
Fiber: 3g
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41
Sodium: 813mg
