Lobster Bisque

Stock:
+ shells of 2 lobsters
+ olive oil
= sautéed in pressure cooker for 5 min, add approx. 1.5 L mix of water and stock to cover shells, and cook on 40 min setting to make the stock

Bisque:
+ butter
+ olive oil
+ ½ onion
+ 3 carrots
+ 3 sticks celery
+ 2 cloves garlic
+ ½ cup wine
+ herbs
+ paprika
+ creole seasoning
+ 3 TBS tomato paste
+ 2 tsp Worcestershire sauce

Add:
+ lobster stock + simmer for 10 min
+ salt to taste
= blend
+ add cream

Toppings:
+ lobster meat sautéed in butter
+ chives
+ croutons (10 min in oven with olive oil, salt, and dried herbs)