Ingredients:

  • 2 Cold-water Lobster Tails (approx. 5-6 oz each), shells removed and reserved, meat chopped
  • 1 tbsp Extra Virgin Olive Oil
  • 1 small Shallot, minced
  • 1 small Carrot, finely diced
  • 1 stalk Celery, diced
  • 2 cups Seafood Stock
  • 2 tbsp Unsalted Butter
  • 1 tbsp Tomato Paste
  • 1/4 cup Dry Sherry or Brandy
  • 1 tsp Fresh Thyme leaves
  • 1/2 cup Heavy Cream
  • 0.5 tsp Sea Salt
  • 0.25 tsp White Pepper

Instructions:

  1. Use kitchen shears to butterfly the lobster tails and remove the meat. Set the chopped meat aside in the refrigerator. In a medium heavy-bottomed pot, heat the olive oil over medium-high heat. Toss in the empty shells and sear until they turn bright red and toasted, approximately 5 minutes.
  2. Add the minced shallot, diced carrot, and celery to the shells. Sauté until the vegetables are softened. Stir in the tomato paste and cook for 2 minutes until the paste darkens slightly.
  3. Deglaze the pot with the dry sherry or brandy, scraping the bottom to release the fond. Pour in the seafood stock and add the fresh thyme. Simmer gently for 15-20 minutes to infuse the stock with shell flavor.
  4. Remove the lobster shells from the pot. Transfer the liquid and vegetables to a high-speed blender and blend until completely smooth. Pass the mixture through a fine-mesh sieve back into the pot for a professional, silky finish.
  5. Return the pot to low heat. Stir in the heavy cream and unsalted butter. Season with sea salt and white pepper.
  6. Add the reserved lobster meat to the hot liquid. Poach gently for 3-4 minutes until the meat is opaque and tender. Serve immediately.