Makes: 6 to 8 servings
4 lobster tails, each 6 to 8 ounces, thawed if necessary
Extra-virgin olive oil
3 cups fish stock or clam juice
2 tablespoons unsalted butter
1 medium yellow onion, finely chopped
2 ribs celery, cut into 1/4-inch dice
2 carrots, peeled and cut into 1/4-inch dice
2 garlic cloves, finely chopped
Ground black pepper
1/2 cup white wine
1/2 teaspoon smoked paprika
1 tablespoon tomato paste
2 cups half-and-half
2 tablespoons finely chopped fresh chives
Prepare the grill for direct cooking over medium heat (350° to 450°F).
Using kitchen shears, split each tail in half lengthwise. (If desired, to prevent the lobster meat from curling on the grill, thread a skewer lengthwise through the center of the meat.)
Lightly brush the exposed meat with oil.
Brush the cooking grates clean. Grill the lobster tails, meat side down, over direct medium heat, with the lid closed, until lightly marked, 2 to 3 minutes (watch for flare-ups). Turn the tails over and cook until the meat is white and firm but not dry, 5 to 8 minutes, brushing occasionally with oil. Remove from the grill and let cool.
Remove the lobster meat from the shells and cut the meat into bite-sized pieces. Reserve the shells.
In a medium saucepan over medium heat, heat the fish stock and add the lobster shells. Lower the heat and gently simmer for about 20 minutes. Remove from the heat and strain the liquid over a medium bowl. Discard the shells.
In a large pot over medium heat, melt the butter. Add the onion, celery, carrots, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Cook until all the vegetables begin to soften and lightly brown, about 5 minutes, stirring occasionally. Add the wine and cook until it evaporates, about 3 minutes, stirring to scrape up any browned bits. Add the paprika and tomato paste and stir to combine. Stir in the fish stock and then the half-and-half.
Bring to a simmer and cook until the vegetables are tender, about 10 minutes. Transfer to a blender (in two batches), or use an immersion blender, and puree until smooth. Return the bisque to the pot and simmer until it has the consistency you like. Add the lobster meat and cook until warm, 3 to 5 minutes. Season with salt and pepper. Ladle into bowls and garnish with chives. Serve warm.
Time to Grill