奶油龙虾汤食谱

Instructions:

1. 
   1 Prepare the Lobster Stock

   In a large pot, cook lobster shells, onion, carrot, celery, garlic, tomato paste, and thyme over medium heat until vegetables are soft and fragrant. Add water and bring to a boil. Reduce heat and simmer for 30 minutes. Strain the stock and discard solids.

2. 
   2 Cook the Bisque

   In another pot, melt butter over medium heat. Add flour to make a roux, cooking until golden. Gradually whisk in the lobster stock, followed by the cream and white wine. Simmer until the bisque thickens.

3. 
   3 Blend and Season

   Use an immersion blender to puree the bisque until smooth. Stir in lobster meat, paprika, and cayenne pepper. Season with salt and pepper to taste. Cook until the lobster meat is heated through.

4. 
   4 Serve

   Ladle the bisque into bowls. Garnish with a drizzle of extra cream, a sprinkle of paprika, and fresh parsley. Serve hot with crusty bread on the side.