Lobster Bisque

Ingredients:

- 4 lobster tails

- 1 tsp Windy City bbq rub

- 2 tbsp butter

- 1 tbsp olive oil

- 1 onion, finely chopped

- 2 carrots, peeled and finely chopped

- 2 celery stalks, finely chopped

- 1 tsp The Classic all purpose seasoning

- 4 cloves garlic, minced

- 2 tbsp tomato paste

- 3 tbsp all purpose flour

- 1 1/4 cups dry white wine

- 4 cups seafood stock

- 1 cup heavy cream

Directions:

1. Prep the lobster tails by cutting and placing the meat on top of the shell. Season the meat with Windy City bbq rub. Grill the lobster tails hot and fast - 350F for about 10 minutes. Remove meat from the shell, chop and set aside.

2. In a large soup pot, add your butter and oil on medium heat. Add your onions, carrots, celery. Season with The Classic and some more Windy City. Cook until soft.

3. Add your tomato paste and minced garlic. Sprinkle in the flour and stir until combined.

4. Deglaze the pan by adding in your white wine. (Enjoy a glass for yourself, too.) Simmer and let it reduce until about half. Then, add your seafood stock, reduce heat and simmer for 30 minutes.

5. Take off of heat and use an immersion blender to blend until smooth. Return to low heat and stir in your heavy cream. Add in your pieces of lobster. Serve and enjoy!