-
1
Prepare lobster by cutting in half lengthwise through the head and the body first.
-
2
Remove tail halves, and claw and knuckle sections.
-
3
These are the sections with the meat for the bisque. Cut the body into 2-inch pieces.
-
4
Heat oil over medium high heat in a 4-quart stock pan and add the chopped onions, garlic, shallots, carrots, celery and all of the lobster.
-
5
Cook on medium heat, stirring continually for 10-12 minutes or until the lobster shells start to turn red.
-
6
Remove just the lobster pieces which contain meat and let cool for 10 minutes.
-
7
Deglaze the pan with the sherry.
-
8
Add the peppercorns, cayenne, parsley, bay leaves, thyme and tomato puree.
-
9
Cook stirring for another 5 minutes. Place the water and heavy cream into pot and bring to a boil. Remove lobster meat from cooled lobster and reserve for the final presentation.
-
10
Add the remaining shells to the creamy stock.
-
11
Let simmer and reduce by 25%.
-
12
In a separate 3-4 quart pot, melt the butter in medium heat.
-
13
Stir in flour with a wire whisk to make a roux.
-
14
Lower heat and slowly cook the color and butter for about 5 minutes.
-
15
The roux should be blond in color and have a buttery aroma.
-
16
When the creamy stock is reduced, strain the pot with the roux, and whip with a wire whisk.
-
17
Discard the shell
-
18
and vegetable mixture.
-
19
Chop the lobster meat into 1/2-inch pieces and stir into bisque.
-
20
Salt and pepper to taste. Portion into cups or bowls and garnish with chopped chives.
