- 2 whole live Maine lobsters OR 2 cooked lobsters (can also use a commercial pack of cooked lobster claw and knuckle meat.)
- 1 small onion, chopped
- 1 whole carrot, not peeled, chopped
- 1 leek, chopped
- olive oil
- 2 to 3 cups chicken or seafood stock
- 1 stick butter
- 1 small can tomato paste
- 1 Tbs. Flour
- 3 cups heavy cream
- 8oz. Sour cream
Step 1. Boil a pot of water to cook the whole lobsters or skip this step if starting with a couple cooked ones. Once the water is boiling, submerge lobsters in water & cook about 10 min. (A good way to tell if lobsters are cooked is if the tail curls up under the body and snaps back in to place when pulled out.)
Step 2. Start with the whole lobsters by extracting meat from the tail and claws. Pull out the tomalley (green looking liver) And roe (if present, red little eggs tight in a bunch). Roughly break up the remaining shells. Slice tail meat in to medallions and set aside.
Step 3. Saute chopped onion, carrots and leek in 2 tbs. Olive oil. Add chopped lobster shells to sauté. When vegetables are tender, add 2 to 3 cups stock and simmer about 5 minutes to reduce.
Step 4. In separate pan, sauté the tomalley (only use about 1-2 tsp. To avoid turning entire bisque green) and roe in ½ stick butter and 2-3 Tbls. Tomato paste over moderate heat for 5-8 minutes.
Step 5. Make a roux with 2 Tbls. Butter and 1 Tbls. Flour. (Melt butter over low heat and slowly add flour to thicken).
Step 6. Slowly add roux to tomalley and roe mixture over low heat.
Step 7. Strain vegetable and lobster shell mixture and reserve 1½ cups of the liquid. Then slowly add the tomalley/roe mixture to the strained liquid.
Step 8. Heat 3 cups cream to tepid. Add very slowly to the strained liquid stirring constantly. Add lobster meat less the pieces for any plate décor. Add a couple dashes of Tabasco now if preferred. Cover soup with saran wrap and place in fridge for 24 hours.
Step 10. Serving! Bring bisque to just below simmer. Float lobster meat for décor on a LITTLE scoop of sour cream.