part0046

Fill a large suitable pot with 5 cups of water. Stir in 1 teaspoon salt and boil. Add the lobster tails, cover and boil for 5 minutes, until bright red. Remove the lobster tails, and strain the liquid stock. Remove the cooked lobster meat from the shells and reserve the meat. Return lobster shells back to the stock in the pot. Bring to a boil, reduce its heat to medium-low, and cook for 15 minutes. Heat the mixture of butter and oil in a heavy-based pot over medium heat; sweat the onions, carrots, celery, and fresh herbs. Cook until soft, about 5 minutes.

Season with the bouillon powder, salt, and black pepper. Stir in the minced garlic and sauté for about 1 minute. Mix in the tomato paste, cook for another minute to coat vegetables. Sprinkle over flour and cook, while with occasional stirring for 2 minutes. Pour in the wine and cook the soup until reduced to half. Stir in the lobster stock, reduce heat and simmer with occasional stirring, for 30 minutes. Take it off the heat, transfer mixture to a blender, and blend until smooth. Return it to medium-low heat and add heavy cream. Melt and heat the butter in a skillet pan over medium heat. Sauté the garlic for 30 seconds. Add in the reserved lobster meat, salt, black pepper, and cayenne to taste. sauté for 1 minute while with occasional stirring, until lobster meat is warmed through. Add 3/4 of the reserved lobster meat to the bisque. Garnish with chives and the remaining meat.