Lobster Bisque

• 4 tablespoons butter
• 1 medium onion
• 2 carrots, peeled and finely chopped
• 2 stalks celery, finely chopped
• Kosher salt
• Freshly ground black pepper
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 4 cups seafood or fish stock
• 1-1/4 cup dry white wine
• 1 bay leaf
• 3 sprigs fresh thyme
• 1/2 cup heavy cream
• 1 lb. cooked lobster meat, chopped
• finely chopped chives for serving

1) In a large, heavy pot over medium heat, melt butter.

2) Add onions, carrots, and celery. Cook until soft, about 7 minutes.

3) Season with salt and pepper, then stir in garlic and tomato paste. Cook until garlic is fragrant and tomato paste coats vegetables, about 2 minutes.

4) Sprinkle over flour and cook, 1 minute more.

5) Pour in seafood stock and wine, then stir in bay leaf and thyme.

6) Reduce heat and let simmer until liquid is reduced and flavors meld, stiring occasionally, 30 minutes.

7) Remove bay leaf and thyme and purée with an immersion blender until very smooth.

8) Return to medium-low heat and stir in heavy cream and lobster meat, cooking until warm, about 5 minutes.

9) Garnish with chives before serving.