What to do with lobster heads if you’re not like my mom who sucks them dry and clean every time? Make bisque!
4 nice lobster heads raw or previously cooked (leftovers)
1/4 cup butter
1 onion diced
3 cloves garlic minced
2 carrots diced
1 cup diced cerlery
1/4 cup flour
1 can diced tomatoes (or if you want to use fresh tomatoes, just squeeze out seeds, then dice)
3 tablespoons tomato paste
1 generous splash of wine wine…save the rest for drinking with the bisque
salt and pepper
dash of nutmeg
1 cup cream or half and half
Put lobster heads in a big pot and cover with water. Simmer for 45 min -1 hr. Remove heads, save broth.
In a large pot melt butter. Add onion, garlic, carrots, celery and cook until lightly browned. Add tomato paste and flour, stir with wooden spoon until it’s a doughy mess. Using a wire whisk, whisk in about 6 cups of lobster broth. Add tomatoes and wine. Simmer for 1 hour.
Let cool until it’s safe to put in a blender. In small batches, blend soup until its silky and creamy. Pour back into pot. Season with salt and pepper and a dash of nutmeg. Finish with cream.
Serve with good french bread and garnish with fresh parsley.
(you could also finish with cognac, lemon or top with parmesan cheese)