Lobster Tail Bisque

This is perhaps the most involved recipe in the book since it requires making a lobster broth in addition to puréeing and straining the soup. That said, it’s lots less fiddly than traditional French recipes that require cooking and shelling live whole lobsters. I use lobster tails instead, which lend the soup plenty of flavor without the work of shelling lobster. The reward for a bit of effort is a decadent soup that is bound to become a favorite in your soup repertoire.

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