Lobster Bisque with Truffle Foam

Ingredients

• 2 live lobsters
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1/4 cup tomato paste
• 1 cup dry white wine
• 4 cups fish stock
• 1 cup heavy cream
• 2 tbsp truffle oil
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the lobsters and cook for 8 minutes. Remove and let cool.
2. Remove meat from the lobsters, reserving shells. Chop the meat into bite-sized pieces.
3. In a large pot, sauté onion, carrots, and celery until softened. Add tomato paste and cook for 2 minutes.
4. Deglaze the pot with white wine, then add fish stock and lobster shells. Simmer for 30 minutes.
5. Strain the broth, return to pot, and add lobster meat. Stir in heavy cream and truffle oil, season with salt and pepper.
6. For the truffle foam, blend truffle oil with a small amount of heavy cream until frothy. Top each bowl of bisque with foam and serve hot.