Lobster Bisque With Port and Rosemary-S. D.-Restaurant

Ingredients

• 3 whole lobsters, split in half (may use culls)
• 2 tablespoons olive oil (or less)
• 1 onion, diced
• 3 carrots, peeled and diced
• 750 ml port wine
• 4 ounces rosemary
• 4 ounces tomato paste
• 2 quarts heavy cream
• salt
• white pepper, to taste

Directions

1. 1

   In a heavy pot, heat enough oil to cover bottom of pot. Add carrots, onions and lobster.

2. 2

   Cook over medium heat until lobster shells are bright and red.

3. 3

   Add Port wine and deglaze pot, scraping up any brown bits.

4. 4

   Simmer over medium heat until wine is reduced by 2/3.

5. 5

   Add rosemary and tomato paste. Stir for 3 to 5 minutes.

6. 6

   Add Cream. Simmer for 45 minutes.

7. 7

   Strain and season with salt and white pepper.

8. 8

   Ladle soup into individual bowls and garnish with poached lobster meat and rosemary.