- 2 lobster tails (chopped)
- 1 1/2 tablespoons Infused Butter Olive Oil
- 2 large shallots, chopped
- 1 to 2 stalks celery, chopped
- 1 carrot, peeled and chopped
- 1 to 2 cloves garlic, peeled and crushed
- 1/2 cup Sherry Reserva Balsamic, cognac, or brandy
- 1 tablespoon tomato paste
- 1 teaspoon roughly chopped tarragon
- 4 cups lobster stock or clam juice
- 1/4 cup heavy cream, warmed
- 2 teaspoons cornstarch
- Salt and white pepper, to taste
- White truffle oil, to garnish
- Sauteed lobster meat, to garnish (optional)
- Open and rinse the lobster under cold water.
- In a large pot (or Dutch oven), add butter oil over moderate heat, add lobster and heat about 1-2 minutes. Add the shallots, celery, and carrots and cook until softened, about 5-7 minutes. Stir in the garlic and sauté for another minute.
- Pour in the sherry. Increase the heat to high and simmer until almost all of the liquid cooks out, 3 - 5 minutes. Stir in the tomato paste and tarragon, followed by the clam juice/lobster stock. Bring to a boil, reduce heat to medium-low and simmer for 20 - 25 minutes.
- Strain the soup through a fine mesh sieve and return the liquid to the pot. Place the solids (vegetables, lobster meat) in a heavy duty blender and process until smooth. Add the puree back to the pot. Bring the mixture to a simmer and cook for 10 more minutes.
- Strain the bisque through a colander lined with a cheese cloth, pushing the solids with a wooden spoon to get as much liquid out as possible. Discard the solids.
- Return the bisque to the pot. Add the warm cream and bring to a gentle simmer. Whisk the starch into 2 tablespoons of cold water and add to the bisque.
- Continue cooking until soup reaches desired thickness, about 2-3 minutes more. Garnish with truffle oil.
- Serve with toasted French bread or crackers.