A rich and creamy lobster bisque perfect for a special occasion or a comforting meal.
Cook the lobsters in boiling water until bright red and cooked through.
Ensure the lobsters are fully submerged in the boiling water for even cooking.
Remove the lobster meat from the shells and set aside. Reserve the shells.
Use kitchen shears to make removing the meat easier.
In a large pot, melt the butter and sauté the chopped onion, carrot, and celery until softened.
Cook the vegetables on medium heat to avoid browning.
Add the reserved lobster shells and bay leaf to the pot. Cover with water and simmer to create a stock.
Crush the shells slightly to release more flavor into the stock.
Strain the stock and return it to the pot. Add the cooked rice and blend until smooth.
Blend in batches if necessary to avoid overfilling the blender.
Stir in the heavy cream and season with salt and pepper. Simmer gently.
Do not let the bisque boil after adding the cream to prevent curdling.
Serve the bisque in bowls, garnished with the reserved lobster meat.
Warm the bowls before serving to keep the bisque hot.
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