Lobster Bisque

Begin by bringing a large pot of water to a gentle boil. Place the lobster tails in the water and cook for 5-7 minutes until they turn bright red and are cooked. Remove them from the water and let them cool slightly. Using kitchen shears, carefully cut along the underside of each lobster shell and extract the meat. Chop the meat into bite-sized pieces and set it aside. Reserve the shells for added flavor later in the soup.

In a large pot, melt the butter over medium heat. Add the diced onion, carrots and celery. Sauté for 5-7 minutes until softened and fragrant. Stir occasionally to prevent the vegetables from sticking or burning. Add the minced garlic and cook for an additional minute until aromatic.

Sprinkle the flour over the sautéed vegetables and stir well to form a roux. Cook the mixture for 2-3 minutes, stirring constantly, to eliminate the raw flour taste. Gradually pour in the seafood broth, whisking continuously to avoid lumps. Add the reserved lobster shells to the pot for extra depth of flavor. Bring the mixture to a gentle simmer and cook for 15-20 minutes, allowing the flavors to meld.

Remove the lobster shells from the pot and discard them. Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.

Stir in the heavy cream and dry sherry, then season with salt and pepper to taste. Add the chopped lobster meat to the soup and simmer for 5 minutes, allowing the lobster to heat through and the flavors to marry. Adjust the seasoning if needed.

Ladle the lobster bisque into warm bowls and garnish with freshly chopped chives. Serve immediately with crusty bread on the side for dipping.

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