A bisque is a French style of soup that is made from crustaceans, such as lobster, crab, shrimp, and crayfish; their shells are used to make a stock and the meat is incorporated into the finished dish-

Rich & Creamy Authentic Lobster Bisque 

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6 c. water

2 c. vegetable stock plus 2 T. white vinegar ( OR 2 c. dry white cooking wine if desired)

2 c. fish stock

1.5 pounds live lobsters

1/2 c. salted butter (melted)

1 c. finely chopped white onion

1/2 c. finely diced carrot

1/2 c. finely diced celery

1 t. fresh minced garlic

1/2 c. all purpose flour

1  1/2 c. canned diced tomatoes

1 t. paprika

1/2 t. thyme

1/4 t. ground red pepper

1 c. heavy cream

Juice of 1/2 lemon

• Place the water, vegetable broth and fish stock into a wide, deep pot (or a Dutch oven), and bring to a boil on high heat.  Using tongs, place lobsters, topside down, in the broth. Reduce heat to medium and cook covered for approximately 6 minutes. Using tongs, turn lobsters over and cook covered for another 6 minutes.  Remove lobsters from broth and put them to the side. When lobsters are cool enough to handle, begin removing the meat from the shell, dicing the pieces into ½-inch cubes. Store the lobster meat in the refrigerator until later. Place the lobster shells back into the broth, reduce heat to a simmer and cook uncovered for 20 minutes to create a delicious broth.

• Strain the broth through a sieve or cheesecloth into a container and store in the refrigerator until later. Discard the lobster shells.

• Put the empty pot back on the stove under medium heat. Pour in the melted butter.  Once the butter is melted, add the onions, carrots, celery and garlic. Sautee for 3 to 4 minutes.  Mix in the flour, stirring with a heavy gauge spatula or spoon until the mixture is blond in color and has a buttery aroma.

• Mix the diced tomatoes, paprika, thyme and ground pepper with the cold broth from the refrigerator. Then, pour the broth slowly into the butter and vegetable mixture. Cook uncovered for 30 minutes under medium low heat, stirring frequently.  Use caution to not cook too hot or burn on the bottom.   Remove from heat and blend with immersion blender.   Add chopped lobster meat and heavy cream.  Mix together and reheat on low temp if necessary.  Add juice of 1/2 lemon. If the soup is too thick, thin it by adding milk or water prior to serving.  Serves 6