Lobster Bisque

When life hands you lobsters, make lobster stock. When you have lobster stock in your freezer - make lobster bisque!

Lobster Bisque
1.25 quarts (40oz) lobster stock
1 cup heavy cream
1/2 cup whole milk
1/2 cup diced leek, white part only
1/4 cup Marsala wine
3 tablespoons tomato paste
3 tablespoons butter - divided
3 tablespoons flour
1/2 tablespoon hot paprika (may substitute sweet paprika)
salt & white pepper to taste
Lobster, cooked & chopped for garnish - optional
Chives, for garnish - optional

Note before you start - there are many excellent lobster bisque recipes out there. My version focuses on a rich flavor using ingredients that many people will already have at home while minimizing extra steps. Classic lobster bisque uses rice as a thickener instead of roux which is ideal for gluten intolerant individuals. If you prefer this method please check out either Mastering the Art of French Cooking, Volume II by Julia Child or The Culinary Reference Guide by Frederick Tiess. While both will produce an excellent bisque I do hope you'll give this version a try as well.

Heat lobster stock over medium-low heat in a sauce pot. 

Melt 1.5 tablespoons of butter in a large soup pot. Add chopped leeks and saute until just beginning to turn translucent. Add the other 1.5 tablespoons of butter and sprinkle with the flour. Whisk to form a roux. Cook the roux for about 3-5 minutes, whisking occasionally. Add the Marsala and whisk well to combine. Add tomato paste and paprika and combine.

Slowly add the warmed stock, whisking constantly, until all liquid is combined. Let simmer uncovered for 30 minutes.

Using an immersion blender, or working in batches in a blender, process soup until it is smooth. Add the heavy cream and milk and let simmer 15 minutes. Season to taste with salt and white pepper.

Serve hot garnished with chopped lobster and chives.