Red Lobster Lobster Bisque

Directions

1. 1
   Prepare lobster by cutting in half lengthwise through the head and the body first.
2. 2
   Remove tail halves, and claw and knuckle sections.
3. 3
   These are the sections with the meat for the bisque. Cut the body into 2-inch pieces.
4. 4
   Heat oil over medium high heat in a 4-quart stock pan and add the chopped onions, garlic, shallots, carrots, celery and all of the lobster.
5. 5
   Cook on medium heat, stirring continually for 10-12 minutes or until the lobster shells start to turn red.
6. 6
   Remove just the lobster pieces which contain meat and let cool for 10 minutes.
7. 7
   Deglaze the pan with the sherry.
8. 8
   Add the peppercorns, cayenne, parsley, bay leaves, thyme and tomato puree.
9. 9
   Cook stirring for another 5 minutes. Place the water and heavy cream into pot and bring to a boil. Remove lobster meat from cooled lobster and reserve for the final presentation.
10. 10
    Add the remaining shells to the creamy stock.
11. 11
    Let simmer and reduce by 25%.
12. 12
    In a separate 3-4 quart pot, melt the butter in medium heat.
13. 13
    Stir in flour with a wire whisk to make a roux.
14. 14
    Lower heat and slowly cook the color and butter for about 5 minutes.
15. 15
    The roux should be blond in color and have a buttery aroma.
16. 16
    When the creamy stock is reduced, strain the pot with the roux, and whip with a wire whisk.
17. 17
    Discard the shell
18. 18
    and vegetable mixture.
19. 19
    Chop the lobster meat into 1/2-inch pieces and stir into bisque.
20. 20
    Salt and pepper to taste. Portion into cups or bowls and garnish with chopped chives.