Classic Lobster Bisque for New Year Recipe

Classic Lobster Bisque

• 3 (1 1/4-pound) lobsters (steamed)
• 4 tablespoons butter
• 1/2 cup shallot or onion (chopped)
• 1/2 cup celery (chopped)
• 1/2 cup​ dry sherry, (plus extra for serving)
• 4 cups fish stock (or clam juice)
• 4 cups water
• 2 garlic cloves (pressed)
• 2 bay leaves
• 1/4 cup tomato paste
• 2 tablespoons cornstarch
• 1/2 cup heavy cream
• 2 tablespoons fresh tarragon (chopped)

Takes 105 minutes, serves eight people.

1. Gather the ingredients.
2. Ingredients for lobster bisque
3. Twist the claws and tails off of the lobsters.
4. Twist claws
5. Remove and discard the green tomalley and organs from the bodies, reserving the shells.
6. Remove and discard tomalley
7. Remove the meat from the claws and tails, reserving the shells.
8. Remove meat
9. Coarsely chop the lobster meat, transfer to a bowl, and cover and chill until ready to use.
10. Chop lobster meat
11. Chop the lobster shells into smaller pieces.
12. Chop lobster
13. Melt the butter in a Dutch oven or large pot.
14. Melt the butter
15. Add the shallots and celery and cook, stirring often, until softened.
16. Add shallots
17. Add the lobster shells and cook, stirring occasionally, for 5 to 7 minutes, or until lightly browned.
18. Add lobster shells
19. Add the sherry and cook, stirring occasionally, until it almost all has evaporated.
20. Add sherry and cook
21. Stir in the fish broth and water, and add the garlic and bay leaves.
22. Stir in fish broth
23. Cover and bring the mixture to a boil.
24. Cover with lid
25. Reduce the heat to medium-low and simmer for 40 minutes.
26. Reduce heat
27. Pour the mixture through a fine-mesh strainer into a large bowl, discarding the solids. Wipe the pot clean.
28. Strain
29. In the clean pot, whisk together the tomato paste, cornstarch, and 1/2 cup of the lobster broth.
30. Whisk
31. Once the mixture is blended, gradually pour in the remaining broth and whisk until blended.
32. Whisk the sauce
33. Bring to a boil and reduce the heat to medium-low.
34. Bring to a boil
35. Stir in the cream, tarragon, and chopped lobster pieces (reserving a few of the larger pieces for garnish). Season to taste with salt and pepper.
36. Stir in spices
37. Simmer for 5 minutes or until the lobster meat is thoroughly heated.
38. Simmer
39. Ladle the bisque into shallow bowls, top with the reserved lobster pieces, and serve with extra sherry (for stirring into the soup), if desired. 
40. Ladle into bowls
41. How to Steam a Lobster
42. To steam the lobsters, choose a kettle large enough to generously hold them. Add about 1 quart of water mixed with 2 tablespoons salt. The water should be about 2 inches deep. Bring the water to a boil.
43. Add the lobsters, cover, and steam for 12 to 15 minutes, or until the shells are bright red and the antenna pulls out easily.
44. Using a large pair of tongs, remove the lobsters to a large bowl or platter and let cool until they can be handled.

source: https://www.thespruceeats.com/classic-lobster-bisque-recipe-101952