Lobster Bisque

• 2 tablespoons lobster butter, from recipe above
• 2 tablespoons flour
• 2 cups lobster stock, from recipe above
• 1 tablespoon tomato paste, or more, as desired
• 1 cup heavy cream
• Salt and white pepper as desired

1. Melt the lobster butter over low heat, mix in the flour and cook, stirring constantly, for 2 minutes.
2. Add the lobster stock and, whisking constantly, bring to a boil.
3. Add tomato paste, whisk to dissolve it completely and add the cream.
4. (If you add more tomato paste for color, be judicious: stop before you have made the mixture taste like tomato soup.)
5. Season to taste with salt and white pepper.
6. Serve hot.

lobster butter, flour, lobster, tomato paste, heavy cream, salt

Taken from cooking.nytimes.com/recipes/11764 (may not work)