Add the fresh chopped tomatoes and let them cook for 5 minutes 2 add the passata the lobster bisque the wine and the bouquet garni and cook for a further 10 minutes. Pour the vegetable and broth mixture into the container of a blender and add 1 4 cup of the lobster meat.
Ladle the bisque into shallow bowls top with the reserved lobster pieces and serve with extra sherry for stirring into the soup if desired.
Lobster bisque pasta. Add the cream and bring to a low simmer. Blend the bisque in a food processor or blender then pass through a fine sieve again pressing down hard on what solids remain. Drain pasta and return to stove with burner on the lowest setting.
Slowly whisk in flour. Add the salt and bring back to the boil. Ladle in the enough of the sauce to lightly coat the pasta.
In the same dutch oven cook carrots and onion in butter over medium high heat until tender 5 8 minutes. This will be your pasta water. Cover and process until smooth.
Heat bisque until warm. Season to taste with salt and pepper. Add the tomato puree tarragon and parsley then cover and bring to a simmer.
Stir in tomato paste and cook until it starts to caramelize about 5 minutes. On a low heat stir the drained pasta half of the cheese and lobster through your sauce. Add the chopped lobster.
Now add both the cognac and the ouzo to the lobster sauce and mix well for 5 to 10 seconds. Simmer for 5 minutes or until the lobster meat is thoroughly heated. Cook over low heat stirring frequently until thickened about 30 minutes.
Set a large pot of salty water on a burner to a boil. Whisk until a creamy mixture is created. How to steam a lobster.
Sauté the onion and garlic until light brown. Add shrimp and warmed bisque. Add lobster shells bodies reserved cooking liquid reserved lobster juices and stock.
Whisk in milk salt onion lobster meat worcestershire sauce and cayenne pepper. Pour in the pasta and cook stirring occasionally until al dente about 10 minutes. Serve immediately with your lobster bisque on the side.
Add the lobster meat stirring to combine and continue then remove from heat. Pop into the oven for 20 minutes. Bring a large pot of water to the boil.
Clean shrimp and saute both sides of shrimp in butter until pink in color. Add a splash of pasta water. Gradually pour in broth whisking constantly.
Drain and return the pasta to the pot. Stir in wine and simmer until reduced by half. Return to the saucepan and stir in the half and half white wine and remaining lobster meat.
Do not bring to a boil. Pour into serving platter and serve immediately. Cook over a low heat for 5 to 7 minutes.
In a medium size pot over medium heat melt the butter. Spoon your mac n cheese into your baking dish and sprinkle the remainder of the cheese on top.