Ingredients:

  • 2 lbs lobster shells and heads, cleaned
  • 3 tbsp unsalted butter
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 1 stalk celery, diced
  • 2 tbsp tomato paste
  • 1/4 cup dry white wine
  • 6 cups fish stock
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup heavy cream
  • 1 tsp lemon juice

Instructions:

  1. Heat a large heavy bottomed pot over high heat with 3 tbsp of butter. Add lobster shells and sauté until they turn a bright, deep red and smell toasted. Note: Don't rush this; the color here determines the final look of the soup.
  2. Lower the heat to medium and stir in the diced onion, carrot, and celery. Cook for about 5-7 mins until softened and translucent.
  3. Stir in the tomato paste and cook for 2 minutes until it turns a dark brick red. Immediately deglaze the pot with white wine, scraping the bottom with a wooden spoon to release the browned bits.
  4. Pour in the fish stock. Bring to a boil, then reduce to a simmer for 30-40 minutes until the liquid reduces by about a third. This concentrates the flavor.
  5. Remove the shells and vegetables with a slotted spoon. Blend the remaining liquid until smooth, then pass it through a fine mesh strainer into a clean pot.
  6. In a separate small pan, melt 2 tbsp of butter and whisk in the flour. Cook for 2 minutes until it smells slightly nutty but hasn't browned to create a light roux.
  7. Gradually whisk the strained stock into the roux, stirring constantly, simmering until the base thickens and looks cohesive.
  8. Stir in the heavy cream and lemon juice, simmering gently for 3-5 mins until the soup is a uniform, creamy orange.
  9. Fold in the pre cooked lobster meat to warm through and whisk in the cold cubed butter until the soup looks glossy and shimmering.
  10. Ladle into bowls and garnish with finely chopped fresh chives.