Boil 2 1lb lobsters in a large stock pot, remove them (but keep water boiling) and remove tail and claw meat set aside to cool.
Place lobster shells/parts back into pot and boil for 15 minutes.
Remove shells/parts and strain stock through fine mesh strainer with cheesecloth.
Retain 4 cups of the stock for this recipe.
Finely chop garlic and scallion
Place your stock pot on the burner over medium heat and melt the butter
Add your garlic and scallion and saute' for about 2 minutes
SLOWLY add flour to butter/garlic/scallion, continuously whisking to make a roux
SLOWLY whisk in heavy cream, whole milk and lobster stock
Hey... you're almost there!!
Turn up heat to bring to near boil (don't bring all the way to a boil it because milk will scald)
Remember to stir occasionally and while it's heating, dice up the lobster meat from tails and claws
Turn the heat down to simmer and add tomato paste, worchestershire sauce, salt, and Old Bay Seasoning
Remember to stir occasionally and enjoy the aromas, because after about 20 minutes of simmering, it's ready to serve!
Good, rich bisque on a cold winter's day!
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