Lobster Bisque With Garlic Croutons - cooking recipe

Ingredients

1 lb butter
5 stalks celery, chopped
2 large shallots, finely chopped
1 large yellow onion, chopped
4 tablespoons tomato paste
5 -6 bay leaves
1 tablespoon paprika
2 cups flour
4 1/2 ounces lobster base
2 1/2 quarts hot water
1 quart heavy cream
1 tablespoon white pepper
1 cup dry sherry
2 frozen lobster tails, thawed
Garlic Croutons
1/2 cup butter
1/4 cup olive oil
1 teaspoon granulated garlic
10 slices thick-sliced bread

Preparation

Melt 1/4 pound butter in large deep stock pot, over medium high heat.
Add celery, onion, shallot and saute till transparent.
Melt remaining 3/4 pound butter in same pot, and add flour, mix into a roux.
Cook till a light golden brown, approximately 3-4 min, stirring constantly.
Add lobster base(I use \"Better Than Bouillon\" brand)hot water, tomato paste, paprika, bay leaves and white pepper.
Stir using a wire whisk until mixture is smooth and starts to thicken.
Add heavy cream and dry sherry and reduce heat to low, stirring often.
Meanwhile, bring a large pot of water to boil, and add the lobster tails, and cook for 7-8 minutes.
When cooked, remove lobster tails to cool, then peel and coarsely chop the meat.
Then, add the lobster meat to the soup, and blend the soup in 3-4 batches in the blender till smooth.
Top each bowl of bisque with garlic croutons and a sprinkle of minced chives.
For quick garlic croutons:Melt butter and olive oil in large skillet over medium high heat.Add 1 tsp granulated garlic.Then remove crusts from 10 slices thick-cut bread (the kind sold for french toast)cut into 1 inch cubes, and add to skillet. Cook, stirring gently till lightly browned.Drain on paper towels.