Lobster Bisque

Ingredients

• 1 2 lb Lobster (About 2 pounds, or two 1-pound lobsters)
• 2 cups Cold Water (For making lobster stock)
• 4 cups Milk (Whole milk recommended for richness)
• 0.25 cup Butter (Unsalted butter)
• 0.25 cup All-Purpose Flour (For thickening the soup)
• 1.5 teaspoons Salt (Or to taste)
• 0.125 teaspoon Cayenne Pepper (Pinch of cayenne pepper)
• 2 cups White Stock (optional) (Can substitute for water for a richer flavor)

Instructions

1. 1Remove the meat from the lobster shell. Reserve the tail and claw meat separately. Chop the tail meat finely and dice the claw meat. Set aside. Break the lobster body bones and tough ends of the claws into pieces.
2. 2Place the lobster body bones and claw pieces in a pot with cold water. Bring slowly to a boil, then reduce heat and simmer for 20 minutes. Drain the stock through a fine-mesh sieve, reserving the liquor. Discard the solids.
3. 3In a saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 2-3 minutes until a smooth paste (roux) forms. Be careful not to burn it.
4. 4In a separate saucepan, scald the milk with the finely chopped lobster tail meat. Strain the milk, reserving the infused milk and discarding the lobster tail meat solids (or optionally, blend the tail meat into the milk for a more intense flavor). Gradually whisk the hot milk into the roux until smooth. Then, whisk in the reserved lobster stock.
5. 5Season the soup with salt and cayenne pepper. Add the diced claw meat. Heat through gently, being careful not to boil. If you find coral in the lobster, wash, wipe, and force it through a fine strainer. Mix the strained coral with a little softened butter until well blended, then stir it into the soup for added color and flavor.