If using fresh lobster tails, bring a pot of salted water to a boil. Carefully add the lobster tails and cook for about 4-5 minutes, or until the shells turn bright red and the meat is opaque and firm. Once cooked, remove the lobster from the water, and set aside to cool. Once cool enough to handle, remove the meat from the shells and chop into bite-sized pieces. Set aside.
If using pre-cooked lobster meat, skip the boiling and simply chop the lobster into bite-sized pieces.
2. Make the Bisque Base:
In a large pot, melt the butter over medium heat. Add the chopped onion, carrot, and celery, and cook for about 5-7 minutes, until softened and fragrant.
Add the minced garlic, bay leaf, thyme, paprika, and cayenne pepper, and cook for another 1-2 minutes, stirring constantly.
Stir in the tomato paste and cook for 2 minutes until it deepens in color and becomes fragrant.
If using brandy or dry sherry, carefully add it to the pot and cook for 1-2 minutes to allow the alcohol to evaporate.
3. Add the Stock and Simmer:
Add the seafood stock (or chicken stock) to the pot and bring the mixture to a simmer. Let it cook uncovered for about 15-20 minutes to allow the flavors to meld.
Remove the bay leaf from the soup.
4. Puree the Soup (Optional):
If you prefer a smooth bisque, use an immersion blender to blend the soup directly in the pot, or transfer the soup in batches to a blender. Blend until the soup is smooth and velvety.
If you like a chunkier texture, you can skip the pureeing step and leave the soup as is.
5. Add Cream and Season:
Return the soup to the heat, and add the heavy cream and milk. Stir well to combine and bring to a simmer. Let the soup cook for another 5-10 minutes until it thickens slightly. If the soup is too thick, you can add more milk or stock to reach your desired consistency.
Season with salt and pepper to taste.
6. Add the Lobster:
Stir the lobster meat into the bisque and cook for another 2-3 minutes until the lobster is heated through. Be careful not to overcook the lobster, as it can become tough.
7. Serve:
Ladle the bisque into bowls and garnish with fresh parsley and a squeeze of lemon juice, if desired.
Serve with crusty bread or a side of crackers for a complete meal.
