How to Make a decadent rich and creamy lobster bisque soup

Soup might sound simple, but when you're making lobster bisque, making the soup is quite a chore, but the taste is worth every second! Any shellfish lover will lover this lobster bisque!

Jim Murray of The Nimrod on Cape Cod takes us through the journey of making a classic lobster bisque, from the boil and steam method of cooking lobsters, to crushing their shells for the flavorful stock and then making the creamy roux thickener. Decadent, yes, but a treat totally worth the effort and calories.

Ingredients:

Serves 8

Lobster

* 3 (1½-lbs each) lobsters

* 3 qts salted water

Stock

* 6 tbsp butter

* 1 tbsp paprika

* 2 carrots, chopped

* 1 onion, halved

* 1 tbsp minced shallots

* 3 celery stalks, chopped

* aromatic scraps such as fennel tops & parsley stems (optional)

Roux

* 3 sticks butter

* 2-4 tbsp minced shallots

* 2½ - 3 cups flour

Cream Base

* 2 qts lobster stock

* 1 cup brandy

* 2 cups sherry

* 2 pinches of nutmeg

* 1½ tsp tomato paste

* 5 dashes Tabasco sauce

* 5 cups heavy cream

Garnish (optional)

* chopped fresh parsley