Lobster Bisque With Garlic Croutons

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   ["Melt 1/4 pound butter in large deep stock pot, over medium high heat.", "Add celery, onion, shallot and saute till transparent.", "Melt remaining 3/4 pound butter in same pot, and add flour, mix into a roux.", "Cook till a light golden brown, approximately 3-4 min, stirring constantly.", "Add lobster base(I use ""Better Than Bouillon"" brand)hot water, tomato paste, paprika, bay leaves and white pepper.", "Stir using a wire whisk until mixture is smooth and starts to thicken.", "Add heavy cream and dry sherry and reduce heat to low, stirring often.", "Meanwhile, bring a large pot of water to boil, and add the lobster tails, and cook for 7-8 minutes.", "When cooked, remove lobster tails to cool, then peel and coarsely chop the meat.", "Then, add the lobster meat to the soup, and blend the soup in 3-4 batches in the blender till smooth.", "Top each bowl of bisque with garlic croutons and a sprinkle of minced chives.", "For quick garlic croutons:Melt butter and olive oil in large skillet over medium high heat.Add 1 tsp granulated garlic.Then remove crusts from 10 slices thick-cut bread (the kind sold for french toast)cut into 1 inch cubes, and add to skillet. Cook, stirring gently till lightly browned.Drain on paper towels."]

* Per serving · 4 servings · Values may vary.