Red Lobster Lobster Bisque - cooking recipe

Ingredients

2 live Maine lobsters, 1 1/4 pounds each
3 Tbsp. olive oil
1 Tbsp. fresh chopped garlic
1 Tbsp. fresh chopped shallots
5 large celery stalks, rough chopped
4 carrots, peeled and rough chopped
1 large onion, rough chopped
2 bay leaves
1 Tbsp. whole black peppercorns
1 Tbsp. fresh thyme leaves, stem removed
8 oz. tomato puree
1/2 Cup all-purpose flour
1/2 Cup salted butter
1 quart heavy whipping cream
1 quart water
1/4 Cup chopped fresh chives
1/8 tsp. cayenne pepper
1/2 Cup cream sherry
1/2 cup fresh chopped parsley
salt and fresh ground pepper

Preparation

Prepare lobster by cutting in half lengthwise through the head and the body first.
Remove tail halves, and claw and knuckle sections.
These are the sections with the meat for the bisque. Cut the body into 2-inch pieces.
Heat oil over medium high heat in a 4-quart stock pan and add the chopped onions, garlic, shallots, carrots, celery and all of the lobster.
Cook on medium heat, stirring continually for 10-12 minutes or until the lobster shells start to turn red.
Remove just the lobster pieces which contain meat and let cool for 10 minutes.
Deglaze the pan with the sherry.
Add the peppercorns, cayenne, parsley, bay leaves, thyme and tomato puree.
Cook stirring for another 5 minutes. Place the water and heavy cream into pot and bring to a boil. Remove lobster meat from cooled lobster and reserve for the final presentation.
Add the remaining shells to the creamy stock.
Let simmer and reduce by 25%.
In a separate 3-4 quart pot, melt the butter in medium heat.
Stir in flour with a wire whisk to make a roux.
Lower heat and slowly cook the color and butter for about 5 minutes.
The roux should be blond in color and have a buttery aroma.
When the creamy stock is reduced, strain the pot with the roux, and whip with a wire whisk.
Discard the shell
and vegetable mixture.
Chop the lobster meat into 1/2-inch pieces and stir into bisque.
Salt and pepper to taste. Portion into cups or bowls and garnish with chopped chives.