Lobster Bisque Soup

Directions

Boil lobster tails for 6-8 minutes or until shells are bright red. Remove tails to cool and reserve water to use as lobster stock. You can also use langoustines.

Remove meat from shells then return the shell to water and boil for another 10 minutes. Using fine mesh strainer, strain lobster stock and reserve 2 cups.

Chop lobster meat into bite sized pieces. Set aside.

Add olive oil to medium sized sauce pan and heat over medium high heat. Saute onion and garlic and cook for about 5 minutes.

Slowly add the wine, then stir in the Worcestershire, celery salt, thyme, paprika, cayenne pepper, and black pepper.

Stir in the tomato paste and reserved lobster stock. Simmer about 10 minutes.

Puree mixture in blender or use a stick blender in the pot until smooth.

Return mixture to pot, if needed, and add in the heavy cream and butter. Add additional salt if needed.

Add lobster meat and continue to simmer for another 5-10 minutes.