Lobster-Vanilla Bean Bisque

Hidden Gem- sweet version of lobster bisque

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Fill a large bowl with ice water. Bring the 6 cups water, tarragon, thyme, bay leaf, and salt to a boil in a 6- to 8-qt. pot over medium-high heat. Add lobster tails. Return to a boil; reduce heat to medium. Simmer until shells turn bright red and meat is tender, 6 to 10 minutes. Remove tails and immediately plunge into the ice water. When cool enough to handle, remove meat from shells (see “Lobster Prep,” below). Return shells to pot. Simmer, covered, over medium heat to develop flavor, about 30 minutes. (Stock may turn a green color from the herbs.)

Step 2

2. Meanwhile, coarsely chop lobster meat. Chill, covered, until ready to use (up to 3 days).

Step 3

3. Strain 4 cups of the stock through a fine-mesh sieve into a large glass measuring cup, discarding solids.

Step 4

4. Melt butter in same pot over medium heat. Cook onion, carrots, and celery, stirring frequently, until tender, about 10 minutes. Stir in garlic; cook until fragrant, about 1 minute.

Step 5

5. Stir in flour to coat vegetables. Add wine and tomato paste. Cook, stirring frequently, until mixture is combined. Stir in stock; cook over medium-high heat until mixture is bubbly. Cook mixture, stirring frequently, 2 minutes more.

Step 6

6. Stir in lobster meat, half-and-half, vanilla bean paste, and cayenne. Cook until heated through, about 2 minutes. Garnish servings with fresh tarragon and thyme.

Step 7

Note- Lobster Prep Using kitchen shears, cut through the lobster tail shells lengthwise on the underside, then remove meat from shell.