HOW TO MAKE LOBSTER BISQUE RECIPES

Steps:

• In a Dutch oven, add 2 inches water; bring to a rolling boil. Add lobsters, cover, and steam for 8 minutes. Remove lobsters, reserving liquid. When cool enough to handle, remove meat from claws and tail, reserving any juices; refrigerate meat and juices. , In the same Dutch oven, cook carrots and onion in butter over medium-high heat until tender, 5-8 minutes. Stir in tomato paste and cook until it starts to caramelize, about 5 minutes. Add garlic; cook 1 minute. Stir in wine and simmer until reduced by half. Add lobster shells, bodies, reserved cooking liquid, reserved lobster juices and stock. Bring mixture to a simmer; cook 1 hour. Strain mixture, pressing to extract as much liquid as possible; discard shells and solids. , Return liquid to Dutch oven. Add rice and cook until extremely soft, 25-30 minutes. Puree in a blender until smooth. Add cream, thyme, salt and pepper. Bring mixture to very low simmer; add reserved lobster meat and cook until heated through. If desired, sprinkle with additional ground pepper and parsley.

Steps:

• In a large, heavy pot over medium heat, heat butter. Add onion, carrots, and celery and cook until soft, about 7 minutes. Season with salt and pepper, then stir in garlic and tomato paste. Cook until garlic is fragrant and tomato paste coats vegetables, about 2 minutes. Sprinkle over flour and cook, 1 minute more. Pour in seafood stock and wine, then stir in bay leaf and thyme. Reduce heat and let simmer until liquid is reduced and flavors meld, stirring occasionally, 30 minutes. Remove bay leaf and thyme and purée with an immersion blender until very smooth. Return to medium-low heat and stir in heavy cream and lobster meat, cooking just until warm, about 5 minutes. Garnish with chives before serving.