First published in Cooking Light. Serves 8.
Shells from body, head, and claws of 8 (21/2- to 3-pound) Maine lobsters, chopped into large pieces
2 tablespoons olive oil
1 1/2 cups finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
1 tablespoon chopped fresh thyme
2 bay leaves
4 garlic cloves, minced
2 tablespoons tomato paste
1/2 cup dry vermouth
4 cups seafood stock (such as Kitchen Basics)
1/2 cup heavy whipping cream
1/2 cup water
2.25 ounces all-purpose flour (about 1/4 cup)
1 pound cooked Maine lobster meat (from claws and legs of 8 [2-pound] lobsters)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Chopped fresh chives (optional)
1. Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add lobster shells; sauté 6 to 8 minutes or until shells begin to brown. Add onion and next 4 ingredients (through bay leaves); sauté 5 minutes. Add garlic; sauté 2 minutes. Stir in tomato paste; cook 1 minute, stirring constantly. Add vermouth; cook 2 minutes or until liquid evaporates. Stir in stock.
2. Add enough water to lobster juices (see headnote) to equal 3 cups. Add to pan; bring to a simmer. Reduce heat, and simmer 15 minutes. Strain mixture over a bowl; discard solids. Return stock to pan over medium-low heat. Stir in cream. Combine 1/2 cup water and flour, stirring with a whisk until smooth. Add to pan; cook 2 minutes or until bubbly. Stir in lobster meat. Cook 2 minutes or until heated. Sprinkle with chives, if desired.
Note: When removing the meat from the shells, do so over a bowl and use the lobster juices in the bisque.