Ingredients

2 tablespoons olive oil
2 tablespoons butter
1/2 cup thinly sliced onion
2 tablespoons finely chopped shallot
1/4 cup finely chopped fennel bulb
1 medium carrot, finely chopped
1 tablespoon flour
1/2 cup dry white wine (optional: white grape juice)
1 1/2 cups cooked, chopped lobster meat (about 3/4 pound), see note
4 cups fish stock
1 tablespoon white wine vinegar
2 cups chopped stewed tomatoes with liquid
1 cup light cream
1 tablespoon sherry (optional)
Salt and pepper, to taste

Directions

Note: Include an extra 1/4 pound lobster meat if you want to add a few chopped pieces to each serving of bisque as a garnish.

In a large heavy-bottomed soup pot, heat the oil and butter over medium heat. Add the onion, shallot, fennel and carrot; cook, stirring occasionally, until tender but not browned. Sprinkle in the flour; stir to incorporate. Add the white wine (or white grape juice); stir and bring to a simmer. Cook for about 3 minutes or until the liquid is slightly reduced. Add the lobster meat, stir, and cook over medium-low heat for about 1 minute. Add the stock and bring the mixture to a simmer. Add the vinegar and tomatoes; when the mixture returns to a simmer, lower the heat and cook, partially covered, for about 10 minutes. Remove the pot from the heat and allow to cool slightly.

Working in batches so that you fill the blender only 1/3 full, puree the mixture until smooth. Return to the soup pot and add the cream and sherry (optional). Season to taste with salt and pepper. Heat the bisque over very low heat (do not boil), stirring often to prevent scorching. When it is hot, remove from the heat and serve immediately. Makes 4 to 6 servings.