Recipe of Creamy Lobster Bisque

Ingredients:

• 2 lobsters (about 1 ½ lbs each)
• 4 tbsps unsalted butter
• 1 medium onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 garlic cloves, minced
• ¼ cup tomato paste
• ¼ cup all-purpose flour
• 1 cup dry white wine
• 4 cups seafood or vegetable broth
• 2 cups heavy cream
• 1 bay leaf
• ½ tsp paprika powder
• salt and pepper, to taste
• fresh chives, for garnish

Instructions:

• Fill your SENSARTE Nonstick Stock Pot with water and bring it to a boil. Add the lobsters and cook for about 8-10 minutes until they turn bright red. Remove the lobsters from the pot and let them cool. Once cooled, remove the meat from the shells and chop into bite-sized pieces. Set aside.

• In another large SENSARTE Nonstick Sauce Pan, melt the butter over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté for about 5 minutes until the vegetables soften.

• Stir in the tomato paste and flour, and cook for an additional 2 minutes to cook off the raw flour taste.

• Deglaze the pan by adding the white wine and scraping the bottom to release any browned bits. Cook until the wine has reduced by half.

• Add the seafood or vegetable broth, heavy cream, bay leaf, and paprika to the pan. Bring the mixture to a simmer and let it cook for about 15 minutes, stirring occasionally.

• Using an immersion blender or transferring the mixture to a blender, puree the soup until smooth and creamy. Season with salt and pepper to taste.

• Return the soup to the SENSARTE Nonstick Sauce Pan and add the chopped lobster meat. Cook for an additional 5 minutes, allowing the flavors to meld together.

• Serve the lobster bisque hot, garnished with fresh chives. Pair it with crusty bread or oyster crackers for a delicious meal. Enjoy!