Ingredients
Units
Scale
- 2 stalks of celery
- 2 peeled carrots
- 1 onion
- 1 shallot
- 6 cloves of garlic
- 1 tbsp chicken bone broth concentrate or chicken base
- Fresh tarragon, to taste
- Fresh thyme, to taste
- Salt, to taste
- Pepper, to taste
- 2 tbsp tomato paste
- 1 cup heavy cream
- 1 tsp anchovy paste
- Olive oil, for cooking
- 1.5 cups sherry
- 1 tbsp flour
- 2 lobster tails
- 4 cups seafood stock
Instructions
- In a pot, add the seafood stock and bring to a medium heat. Add lobster tails and cook until shells turn red, then transfer the lobster to an ice bath. Once cooled, remove the meat from the shells and return the shells to the stock. Simmer to infuse flavor.
- In a food processor, pulse the garlic until chopped and set aside.
- Process the celery, carrots, onion, shallot, thyme, and tarragon until finely chopped.
- In a separate pan over medium-low heat, add olive oil and sweat the vegetable mixture until translucent.
- Incorporate the garlic and continue to sweat for a few more minutes, ensuring the garlic does not burn.
- Stir in the flour, tomato paste, anchovy paste, and chicken base, cooking until it forms a paste and the raw flour taste is cooked out.
- Deglaze the pan with the sherry, whisking until well combined and reduced by half.
- Strain the infused seafood stock into a blender, add the vegetable and paste mixture, and blend until smooth.
- Transfer back to the pot to simmer, then stir in the heavy cream.
- For serving, ladle the bisque into bowls. Chop the cooked lobster tail meat and place gently in the center of the bowl.
- Drizzle with sherry, a touch of olive oil, and sprinkle with chopped chives for garnish.
