1 quart lobster stock, see recipe here
6 tablespoons butter, divided
6 tablespoons all-purpose flour
2 cups heavy cream
Lobster meat from two medium-sized cooked lobsters, about ½ to ¾ pounds of lobster meat cut up into bite sized pieces
Chopped chives, for garnish
Place the lobster stock in a 2-quart sauce pan and heat to just short of boiling.
While stock is heating, in a small saute pan, melt 4 tablespoons of butter then add 6 tablespoons of flour and cook over medium low until the roux is brown (chestnut color).
Whisk the hot roux into the hot stock to combine.
Add the cream and whisk again and heat just to hot then remove from heat.
In another small saute pan, melt remaining two tablespoons of butter over medium heat and add the cut up cooked lobster meat and saute just to heat through.
To serve, place the bisque in a cup or bowl and place some of the cooked lobster in and over the top.
Garnish with chives.
Keywords: lobster bisque