Lobster-Vanilla Bean Bisque

Lobster-Vanilla Bean Bisque

The typically sweet vanilla brings an unexpected depth to this creamy lobster bisque.

Ingredients

• 6 cups water
• 4 sprigs fresh tarragon, plus more for garnish, or 1 teaspoon dried tarragon
• 3 sprigs fresh thym, plus more for garnish, or 1/2 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon salt
• 4 (4 to 6-ounce) fresh or frozen (thawed) lobster tails
• 1/4 cup butter
• 1 onion, chopped
• 3 carrots, chopped
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 3 tablespoons flour
• 1/4 cup dry white wine, such as Pinot Grigio
• 2 tablespoons tomato paste
• 1 cup half-and-half
• 1 teaspoon vanilla bean paste or the seeds from 1/2 a vanilla bean
• 1/8 teaspoon cayenne pepper

Directions

1. Fill a large bowl with ice water. Bring 6 cups of water, tarragon, thyme, bay leaf, and salt to a boil in a 6- to 8-quart pot over medium-high heat. Add lobster tails, return to a boil, and reduce the heat to medium. Simmer until the shells turn bright red and the meat is tender, about 6 to 10 minutes. Remove the tails and immediately plunge them into the ice water.
2. Once cool enough to handle, remove the meat from the shells (see “Lobster Prep,” below). Return the shells to the pot and simmer, covered, over medium heat to develop flavor, about 30 minutes. The stock may turn a green color from the herbs.
3. Meanwhile, coarsely chop the lobster meat. Chill, covered, until ready to use (up to 3 days).
4. Strain 4 cups of the stock through a fine-mesh sieve into a large glass measuring cup; discard solids.
5. Melt butter in the same pot over medium heat. Cook the onion, carrots, and celery, stirring frequently, until tender, about 10 minutes. Stir in garlic and cook until fragrant, about 1 minute.
6. Stir in the flour to coat the vegetables. Add wine and tomato paste, and cook, stirring frequently, until the mixture combines. Stir in the stock, and cook over medium-high heat until bubbly. Cook the mixture for 2 more minutes, stirring frequently.
7. Stir in lobster meat, half-and-half, vanilla bean paste, and cayenne. Cook until heated through, about 2 minutes. Garnish servings with fresh tarragon and thyme.