Ingredients
- 2 lb live lobster + ½ lb lobster meat
- 10 cups water (fill pot ¾ full)
- 1 stalk of celery with green ends, cut in
half - 1 carrot, peeled and cut in quarters
- 1 onion, cut in quarters
- 2 bay leaves
- 6 peppercorns
- small bunch parsley
- 2 tbsp butter
- ¼ cup heavy cream
- 1 tsp paprika
- 3 tbsp dry sherry
- 2 tsp chopped fresh tarragon
- salt and white pepper to taste
Directions
Bring water to a full boil in a large stockpot.
Add celery, carrot, onion, bay leaf, pepper corns and parsley to boiling water.
Add live lobster and let boil for 15 minutes. Skim off any foam on the top of the water. When lobster is cooked, remove and strain the water reserving 8 cups of stock. Reserve carrots, onion and celery and set aside.
Using kitchen scissors, extract meat from tail, claws and knuckles. Chop meat and place ¾ of lobster, cooked vegetables and ½ cup of stock into food processor and puree until smooth.
Reserve white meat for a garnish in each bowl.
Melt butter in a large saucepan over medium heat. Add flour and cook for 1 minute. Remove from heat and gradually add reserve stock and cream. Return to heat and bring to a boil, stirring constantly.
Reduce heat and simmer until thick and creamy.
Add pureed lobster, sherry, tarragon, paprika, salt and pepper.
Split reserved lobster into bowls and top with bisque.