It took me a few attempts to get this bisque dialed in. It will require about two hours of effort and will yield about 2 quarts. I think this is one of those dishes that is best prepared with a helper.
16 oz. lobster tails, removed from shells and diced. Reserve shells.
3 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
2 small, sweet onions, small dice
2 stalks celery, small dice
2 carrots, small dice
4 sprigs fresh thyme, minced
2 tablespoons tomato paste
6 Roma tomatoes, skin and seeds removed, each cut into 8 chunks
1 cup sherry
3 tablespoons all-purpose flour
2 cups heavy cream
3 cups of beef stock
1 tablespoon sugar
Kosher salt and freshly ground pepper to taste
1) Heat 3 tablespoons olive oil in a large pot over medium heat and melt 3 tablespoons butter in it. Add the lobster shells, onion, celery, carrots, thyme, tomatoes, and tomato paste. Cook until the shells are red and the vegetables are soft, about 10 to 15 minutes.
2) Pour in the sherry, then sprinkle in the flour, stir, and cook for another 2 minutes.
3) Add beef stock and cream and salt and pepper to taste.
4) Gently simmer until the soup is reduced and thickened 45 minutes to 1 hour.
5) Remove lobster shells.
6) Add the diced lobster and cook for additional 10 minutes.
7) Garnish with chopped parsley and serve.
This bisque takes a fair amount of effort and prep, but it is so worth it!