Roasted Tomato Fennel Lobster Bisque

The first lobster bisque I ever tasted was served at Chateau Montebello Hotel in Montebello, Quebec many years ago. I was not a big fan of seafood at the time but was very impressed by the rich soup with the lightly herbed flavor of tarragon. I credit that bisque with making me more open to seafood flavors which I have grown more and more to appreciate over the years.

As an homage to that beautiful bisque, I have created this lobster soup version which we thoroughly enjoyed a couple of weeks ago. Small cups of this soup make a wonderful first course at any dinner party or celebratory meal. It could also be the star of the show if served as the main course at a special lunch.

3 lbs shelled lobster, steamed

Don't overcook the lobster, a slight under cooking is best at this point as it will be added back tot he bisque later. Save 2 cups of the steaming liquid.

Shell the lobster over a large bowl to catch any liquid. 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.

Simmer the shells and any liquid in the bowl along with the 2 cups of  the steaming liquid and:

6 cups water

1 small chopped onion

3 cloves roughly chopped garlic

3 tbsp chopped tarragon or dill
2 stalks celery

1 carrot

6 peppercorns

Simmer very gently together for about 30-45 minutes. Strain through several layers of cheesecloth to create a clear broth.

While the stock simmers, get started on the roasted tomatoes and fennel.

8 large ripe tomatoes diced
1 large fennel bulb diced
1 medium red onion diced
2 cloves chopped garlic
4 tbsp olive oil
2 tbsp honey

3 tbsp balsamic vinegar
Salt and pepper to season

Toss all ingredients together in a shallow baking dish and bake 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. Puree this mixture well in a blender or food processor and pour into a soup pot. Add.

6 cups seafood stock stock (salt free or low sodium are best)

2 tbsp chopped fresh tarragon (dill is good too)

Simmer for 20-30 minutes or until the soup reaches your desired consistency. Taste and do a final seasoning of salt and pepper if necessary. 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 and serving with a drizzle of heavy cream.