Lobster Bisque

Directions:                   

1. In a large pot, over medium heat, melt 2 tablespoons butter. Add onion and cook about 5 minutes, until soft, stirring frequently. Stir in garlic, carrots and celery. Season with salt and pepper. Cook for 10 minutes, stirring occasionally, until the vegetables soften.
2. Add tomato paste, stir thoroughly, then add wine. Increase heat to high and cook until wine has almost completely evaporated. Stir in vegetable stock and bring to a boil. Reduce to a simmer and cook for 45 minutes. Add half of the lobster meat and cook for an additional 15 minutes.
3. Transfer to a blender. Working in batches, blend on high until smooth. Strain through a fine strainer and discard the remaining solids.
4. In large pot, over medium heat, melt the remaining 4 tablespoons of butter. Add flour and whisk frequently, until the roux turns light brown. Add strained stock in a steady stream, whisking constantly. Stir in heavy cream and remaining half of the lobster. Season to taste. Serve immediately.

Recipe and Photo Courtesy of Food52