1 ½ pounds cooked lobster meat
2 tablespoons olive oil
1 medium onion, finely chopped
1 rib celery, finely chopped
1 carrot, finely chopped
1 tomato, finely chopped
6 cloves garlic, chopped
2 tablespoons fresh tarragon leaves, chopped
2 tablespoons fresh thyme leaves, chopped
1 bay leaf
8 black peppercorns
1/2 cup brandy
1/2 cup dry sherry
4 cups fish stock or bottled clam juice
1/4 cup tomato paste
1/2 cup heavy cream
1 ½ tablespoons cornstarch
2 tablespoons water
salt and pepper to taste
Slice cooked lobster meat into medallions, reserving a few slices for garnish.
Coarsely chop remaining slices; cover and chill.
In a 6-quart stock pot, sauté the vegetables, garlic, herbs, and peppercorns in oil over medium high heat until soft.
Add the brandy and sherry; simmer until most of the liquid is evaporated.
Add the fish stock and simmer uncovered for 1 hour, stirring occasionally.
Strain the stock into a large saucepan; discard remaining solids.
Add tomato paste and simmer for 10 minutes until stock is reduced to 3 cups of liquid.
Stir in cream and simmer for additional 5 minutes.
Combine cornstarch and water in a small bowl and whisk into bisque.
Simmer for 2 minutes, stirring, until slightly thickened.
Add chopped lobster meat and simmer until lobster meat is heated through.
Add salt and pepper.
Serve garnished with reserved lobster medallions.
– See more at: http://www.freshfromflorida.com/Recipes/Sides/Lobster-Bisque#sthash.0vPsZl1Q.dpuf