- In a small bowl, blend together the butter and flour, forming a paste. Set aside.
- In a large saucepan, heat olive oil and sear lobster shell pieces for 3 to 4 minutes until they redden.
- Add the onion, celery, carrot, and cook 5 or 6 minutes. Deglaze saucepan with white wine and reduce.
- Add the garlic, tomato paste, canned tomato sauce, bay leaf, and fish stock. Bring sauce to a boil, reduce heat to medium, and simmer for 30 minutes.
- Strain bisque through a fine sieve.
- Add butter paste to bisque and stir until it thickens.
- Add the cream and cayenne pepper. Stir and adjust seasoning as needed.
If you can't find fish stock or broth, use vegetable broth in its place.
Lobster is very nutritious. It's an excellent source of several vitamins and minerals including copper, selenium, zinc, phosphorus, and vitamin B12. In addition, it contains omega-3 fatty acids, fats which help prevent cardiovascular disease.
Since 2014, lobsters from Gaspé and Anticosti have had a blue tag attached to one of their claws. By entering the alphanumeric code from the tag, consumers can trace the exact origin of their lobster, the fishing zone, the method used to catch it, and even the name of the boat's captain! Visit http://monhomard.ca/