Ingredients
Sauteed lobster meat for the garnish (optional)
Salt and white pepper, to taste
Salt and white pepper, to taste
2 teaspoons cornstarch
1/2 cup heavy cream, warmed
1/2 teaspoon crushed red pepper
4 cups chicken or vegetable stock
1 teaspoon curry
1 teaspoon fresh thyme, chopped
1 teaspoon fresh tarragon, chopped
2 tablespoons tomato paste
1/2 cup dry sherry or brandy
2 cloves garlic, peeled and crushed
2 carrots, chopped
2 stalks celery, chopped
2 large shallots, chopped
2 tablespoons butter
2 lobster tails
Step by step
Using kitchen shears, cut lengthwise through the top of each lobster shell. Flip the tail over and cut lengthwise the same way as the front. Cut through the lobster meat, using the shell of the meat as a guide leaving the meat inside the shells. Then cut each half crosswise into several large chucks. Rinse the lobster under cold water, removing any visible veins.
In a large pot, melt the butter over moderate heat. Add the chunks of lobster (with shells) and cook until shells are bright red, about 4 minutes. Add the shallots, celery, and carrots and cook another 5-7 minutes. Stir in the garlic and sauté for another 1-2 minutes.
Pour in the sherry or brandy and bring to a boil. Simmer for 3-5 minutes. Stir in the tomato paste, fresh herbs, and curry. Add stock and simmer for 30 minutes.
Pour mixture through a fine sieve into a large saucepan. Return the liquid to the pot.
Remove the shells from the meat. Using the KitchenAid S-Blade attachment, place the solids (vegetables and lobster meat) in the KitchenAid Blending Pitcher and blend until smooth. Add the puree back to the original pot. Bring to a boil and simmer for another 10 minutes.
Add cream and simmer bisque for 5 minutes.
In a small bowl stir together cornstarch and water and whisk into bisque. Simmer bisque, stirring, 2 minutes. Continue cooking for another 2-3 minutes more. Garnish with lobster meat (optional). Serve with toasted French bread.