Source: [Delish]( https://www.delish.com/cooking/recipe-ideas/a24797109/lobster-bisque-recipe/)
**Lobster Bisque**
4 tbsp. butter
1 medium onion, finely chopped
2 carrots, peeled and finely chopped
2 stalks celery, finely chopped
Kosher salt
Freshly ground black pepper
2 cloves garlic, minced
2 tbsp. tomato paste
2 tbsp.
all-purpose flour
4 c. seafood or fish stock
1 1/4 c. dry white wine
1 bay leaf
3 sprigs fresh thyme
1/2 c. heavy cream
1 lb. cooked lobster meat, chopped
Finely chopped chives
In a large, heavy pot over medium heat, heat butter. Add onion, carrots, and celery and cook until soft, about 7 minutes. Season with salt and pepper, then stir in garlic and tomato paste. Cook until garlic is fragrant and tomato paste coats vegetables, about 2 minutes. Sprinkle over flour and cook, 1 minute more.
Pour in seafood stock and wine, then stir in bay leaf and thyme. Reduce heat and let simmer until liquid is reduced and flavors meld, stirring occasionally, 30 minutes.
Remove bay leaf and thyme and purée with an immersion blender until very smooth. Return to medium-low heat and stir in heavy cream and lobster meat, cooking just until warm, about 5 minutes.
Garnish with chives before serving.
I haven’t made this one yet, so I don’t have anything to add except that with every seafood bisque I’ve ever had or made I like to add sherry at the end to finish it—it’s so good. If you’re wondering about fish/seafood stock, you can buy it in the soup aisle or you can make it at home with some aromatics and odds and ends like shrimp shells and fish heads and bones (either that you have leftover or that you get from the seafood counter/fish market).
For how to remove meat from a lobster, [Gordon Ramsay has a great guide]( https://www.youtube.com/watch?v=h8os1dQco0o).
Hint: booze, lobster, and cream are delicious
It’s a nice fishy soup with lobster chunks but this is by now way a bisque!
A bisque needs to cook the shells and to mix them. Yes, a bisque contains shells!
Here is a more traditional recipe:
Source