Rich Lobster Bisque

Ingredients

• 2 (10 ounce)  lobster tails, split in half

• 4 cups water
• 1 tablespoon kosher salt or sea salt
• 2 tablespoons olive oil
• 2 cups dry white wine
• 3 cups chicken stock
• 1/4 cup unsalted butter, plus
• 1 tablespoon unsalted butter
• 1 cup fennel, chopped
• 1/2 cup shallot, chopped
• 1 cup fresh tomato, peeled seeded and diced
• 2 tablespoons brandy
• 2 tablespoons raw white rice
• 1 tablespoon tomato paste
• 1 teaspoon paprika
• 1/8 teaspoon cayenne
• 1 bay leaf
• 1 sprig fresh thyme
• 1/2 cup heavy cream
• 1 teaspoon fresh lemon juice

Directions

1. 1

   If using frozen lobster tails, allow to thaw completely before beginning. Split tails in half lengthwise; this is easier if you start at the fan end. Devein the tails.

2. 2

   In a saucepan with a steamer insert and a tight-fitting lid, bring water and salt to a boil. Place lobster tails into steamer insert shell-side down; cover tightly and steam 5-7 minutes. Remove lobster and reserve steaming liquid.

3. 3

   When cool enough to handle, remove meat from shell with a fork, preferably in one piece. Chill meat until needed.

4. 4

   Heat olive oil in a large skillet until shimmering. Add lobster shells and saute 5 minutes until flavors are released. Without removing the shells, deglaze the pan with white wine, chicken stock and the reserved steaming water. Simmer until reduced to about 6 cups, about 45 minutes. Strain.

5. 5

   Meanwhile, melt 1/4 cup butter in a large saucepan. Add fennel and shallot. Saute 5 minutes until soft and translucent. Add strained lobster stock, tomato, brandy, rice, tomato paste, paprika, cayenne pepper, bay leaf and thyme. Simmer 45 minutes.

6. 6

   Remove bay leaf and thyme. Puree with immersion blender or bar blender, using appropriate safety techniques for blending hot liquids.

7. 7

   Off heat, stir in heavy cream and lemon juice. Keep warm.

8. 8

   Melt 1 T butter in a heavy skillet over medium-high heat. Saute reserved lobster tails until warmed through. Slice tail meat and use to garnish large bowls of soup. Serve hot.