Roasted Tomato Fennel Lobster Bisque

Instructions

Prepare the lobster.

1. Steam the lobsters for 10 minutes in boiling water.
2. Don't overcook the lobster, a slight under cooking is best at this point as it will be added back to the bisque later.
3. Save 2 cups of the steaming liquid.

To make the Seafood Stock

1. Shell the lobster over a large bowl to catch any liquid along with the shells.
2. Separate the meat from the body and claws and chop it into a 1/2 inch dice to add back to the bisque later. Whole shelled claws on top of the soup make a beautiful, impressive presentation.
3. Simmer the shells and any liquid in the bowl along with the 2 cups of the steaming liquid and the 6 cups water, onion, garlic, tarragon,celery, carrot and peppercorns.
4. Simmer very gently together for about 30-45 minutes. Strain through several layers of cheesecloth to create a clear broth.
5. While the stock simmers, get started on the roasted tomatoes and fennel.

To prepare the Bisque

1. Toss together the diced tomatoes, fennel, onion, garlic, olive oil,honey, balsamic vinegar, salt and pepper.
2. Bake a shallow baking dish at 350 degrees F. Cook for about 60-70 minutes, stirring occasionally or until the fennel pieces are very soft and most of the liquid has cooked off and the tomato and fennel reach a good chunky consistency.
3. Puree this mixture well in a blender or food processor and pour into a large pot.
4. Add 6 cups of the seafood stick and the other 2 tbsp chopped tarragon.
5. Simmer for 20-30 minutes or until the soup reaches your desired consistency.
6. Taste and do a final seasoning of salt and pepper if necessary.
7. Add the chopped lobster meat to the soup and simmer for just a couple of minutes before doing a final seasoning of salt and pepper, stirring in a squeeze of lemon.
8. Serve with a drizzle of heavy cream.