Classic Lobster Bisque

1. Fill a pot with 6 cups of water, stir with 1 tsp of sea salt. Bring it to boil.

2. Put your lobster tails, cover with lid & let your water boil for 5-6 minutes.

3. After you see your lobster is getting bright red in color remove it from water and let it cool for awhile whereas keep your water on a same pot.

4. Roast the head and tail of lobster at 180 degree for 8-10 minutes. After that add your lobster shell on a same water of lobster. Bring to boil, reduce heat to medium-low and let it simmer for a 15minutes to extract as much flavors as you can.

5. Besides, take the meat of lobster and start chopping in a bite sized then refrigerate.

6. Take a large pot, put it on a low flame. Add lob of butter and touch of oil on it to balance the temperature.

7. The mirepoix like carrot, celery, onion & fresh herbs add on a pot stirring occassionally to sweat it out.

8. Season your mirepoix with salt & pepper, garlic mince then cook it till its golden in color for 2 minutes.

9. Add tomato paste mixing with rest of the vegetables. Add flour to coat the veggies for almost 2 minutes.

10. Put 1 cup of white wine, cook it on a slow fire and till it reduces to half.

11. Cook with wine for 30 minutes until the liquid has been thicker slightly and flavors have been blended.

12. Take off from the heat, transfer mixture to a blender and blend it smoothly.

15. After blended pass it through a sieve . Then put the mixture again on a clean pot then add cream stirring frequently. Finish your bisque with seasoning and balancing the consistency of the liquid not too thick and not so thinner.