LOBSTER BISQUE

This recipe stemmed from a NYTCooking one, and then evolved with some added herbs, saffron and altered measurements. After testing it out, I removed the rice and instead used an immersion blender instead of a food processer. The final outcome was incredibly creamy and delish BUT I will warn, is a labor of love and takes a long time.

INGREDIENTS:
2 live lobsters, weighing around 3 pounds total
2 tablespoons olive oil
2 ribs celery, chopped
1 medium onion, chopped
2 cloves garlic, crushed
2 sprigs fresh thyme
2 sprigs fresh tarragon
2 pinches saffron
2 tablespoons tomato paste
1 cup medium sherry
3-4 cups seafood broth
1.5 cups heavy cream
Cayenne pepper, to taste

Fill large pot with salted water and bring to a boil. Add lobsters and cover with lid until water comes to a boil again. Cook 12 min. Once cooled, remove meat and reserve the shells.

Add olive oil to pan. When hot, add herbs, garlic and onion. After 5 min, increase heat and add lobster shells and cook for 6 min. Add tomato paste and cook for another 3 min. Add sherry and cook until the liquid has evaporated. Add fish stock and cover for about an hour.

Strain the broth through a colander and press down, almost like you would when making a roux. Clean pot and then add back in the broth. Add in additional cups of seafood broth and cream and use an immersion blender to combine. Once creamy, keep on a low simmer and add in your saffron. Top with chopped lobster meat and serve with cayenne pepper and tarragon.