Lobster Bisque With Garlic Croutons

Ingredients

• 1 lb butter
• 5 stalks celery, chopped
• 2 large shallots, finely chopped
• 1 large yellow onion, chopped
• 4 tablespoons tomato paste
• 5-6 bay leaves
• 1 tablespoon paprika
• 2 cups flour
• 4 1/2 ounces lobster base
• 2 1/2 quarts hot water
• 1 quart heavy cream
• 1 tablespoon white pepper
• 1 cup dry sherry
• 2 frozen lobster tails, thawed

Garlic Croutons

• 1/2 cup butter
• 1/4 cup olive oil
• 1 teaspoon granulated garlic
• 10 slices thick-sliced bread

Directions

1. 1

   Melt 1/4 pound butter in large deep stock pot, over medium high heat.

2. 2

   Add celery, onion, shallot and saute till transparent.

3. 3

   Melt remaining 3/4 pound butter in same pot, and add flour, mix into a roux.

4. 4

   Cook till a light golden brown, approximately 3-4 min, stirring constantly.

5. 5

   Add lobster base(I use "Better Than Bouillon" brand)hot water, tomato paste, paprika, bay leaves and white pepper.

6. 6

   Stir using a wire whisk until mixture is smooth and starts to thicken.

7. 7

   Add heavy cream and dry sherry and reduce heat to low, stirring often.

8. 8

   Meanwhile, bring a large pot of water to boil, and add the lobster tails, and cook for 7-8 minutes.

9. 9

   When cooked, remove lobster tails to cool, then peel and coarsely chop the meat.

10. 10

    Then, add the lobster meat to the soup, and blend the soup in 3-4 batches in the blender till smooth.

11. 11

    Top each bowl of bisque with garlic croutons and a sprinkle of minced chives.

12. 12

    For quick garlic croutons:Melt butter and olive oil in large skillet over medium high heat.Add 1 tsp granulated garlic.Then remove crusts from 10 slices thick-cut bread (the kind sold for french toast)cut into 1 inch cubes, and add to skillet. Cook, stirring gently till lightly browned.Drain on paper towels.