How To Make Lobster Bisque

Chop the scallions, onion, and carrot. In a large pan, melt half the butter, and add the scallions and onion. Cook for five minutes or until soft. Add the carrot and cook an additional two minutes. Add the water, lobster tail halves, fish stock, parsley, bay leaf, and peppercorns.

Bring to a boil before reducing the heat to simmer for about 20 minutes.

Remove the lobster tails from the stock. After the tails have cooled, separate the meat from the shells and set it aside. Allow the stock to continue simmering for an additional 15 minutes; then strain it through a sieve lined with two layers of dampened cheesecloth.

Cut a few slices of the lobster meat and set aside for a garnish. Puree the remaining lobster in a blender with one-quarter cup of stock and blend until smooth.

Mix the flour and remaining butter into a paste. Place the flour paste into a large pot and add the pureed lobster, tomato paste, sherry, cream, nutmeg, and salt and pepper to taste. Add the remaining stock to this mixture.

Cook on high heat until the soup boils and thickens, stirring continuously. Reduce the heat and simmer gently for another five minutes. Garnish with the lobster slices and enjoy this rich, velvety smooth appetizer.