Lucious Lobster Bisque for Two

Talk about a perfect starter (Or main event*) for your Romantic Valentine's Day Feast!!!!
(serves 2)

2 fresh lobster tails in their shells
2 T. Kerrygold* butter plus 1 T.
2 large shallots, chopped
1-2 stalks celery, chopped
1 organic* carrot, peeled and chopped
1-2 cloves garlic, peeled and crushed
1/2 cup dry sherry, cognac, or brandy
1 T. tomato paste (I buy this in the tube, and just keep it in the fridge*)
1 t. roughly chopped tarragon
4 cups seafood or lobster stock
1/4 cup heavy cream, warmed
2 t. cornstarch, potato starch or tapioca flour
Kosher* salt and white pepper, to taste
Crème fraiche or truffle oil, for garnish
Sautéed lobster meat, for garnish

For the bisque to get the most lobster flavor, a rich stock is made by using fresh lobster tails - shells and all. Using kitchen shears, cut lengthwise through the top of each lobster shell. Flip the tail over and cut lengthwise through the underside. Using the cuts in the shell as as a guide, cut through the lobster meat - cutting the tail in half lengthwise with the meat still inside the shells. Then cut each half crosswise into several large chunks. Rinse the lobster under cold water and removed any visible veins. Reserve just a bit of the meat for garnish later. In a Dutch oven or large pot, melt 2 T. of butter over moderate heat. Add the chopped tails and cook until shells are bright red, about 3-5 mins. Add the shallots, celery, and carrots, and cook until softened, about 5-7 mins. Stir in the garlic and sauté for another min. Pour in the sherry. Increase the heat to high, and simmer until almost all the liquid cooks out, 3-5 mins. Stir in the tomato paste and tarragon, followed by seafood or lobster stock. Bring to a boil, reduce heat to med.-low, and simmer for 20-25 mins. Strain the soup through a fine mesh sieve and return the liquid to the Dutch oven. Place the solids (veggies, lobster meat, and lobster shells) in a heavy duty blender and process until smooth. Add the puree back to the Dutch oven. Bring the mixture to a simmer and cook for 10 more mins. Strain the bisque through a chinois, or fine mesh sieve 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 Dutch oven. Add the warm cream and bring to a gentle simmer. Whisk the corn starch into 2 T. of COLD water in a small bowl, and add to the bisque. Continue cooking until soup reaches desired thickness, about 2-3 mins. more. Saute  reserved (chopped) lobster meat in 1 T. of butter. Garnish the bisque with creme fraiche or truffle oil, and the lobster meat. Serve with toasted French bread and a big smile*!!

"Life is about Balance. Be Kind, but don't let others abuse you. Trust, but don't be deceived. Be Content, but never stop improving yourself."

Have FUN today, and help out a neighbor.

Love,

MM