Print Prep: 10 Mins Cook: 1 hour Portions: 6-8 Print Ingredients You'll Need5 2-3 Ounce Canadian Atlantic Lobster Tails, split in half2 cups water1 tbsp. kosher salt2 tbsp. extra virgin olive oil1 vidalia onion, diced1 fennel bulb, sliced thin1 garlic clove, crushed2 tbsp. tomato paste2 cups dry white wine1 tbsp. fresh thyme1 bay leaf1 tsp. paprika 1 tsp. cayenne pepper3 cups chicken broth1 14 oz. can diced & roasted tomatoes 1/4 cup heavy whipping cream1/2 cup half and half1 tsp. fresh lemon juice DirectionsIn a large pot, steam the lobster tails, shell-side down, in salted water for 5 minutes, or until cooked through Using tongs, transfer tails to a plate and allow to coolReserve the steaming water for the stock When the lobsters are cool enough to handle, remove the meat from the shells and set asideIn a large pot, heat the olive oil over medium-high heat Add onion to the pot and cook until translucentAdd the fennel and cook until softenedStir in the garlic and continue cooking for 1 minute Add tomato paste and cook until mixture becomes a deep, red colourAdd the wine to the pot and deglaze, scraping the bottom of the pan to release the brown bits Stir in the thyme, bay leaf, paprika, cayenne pepper, chicken stock, reserved liquid and tomatoesReturn shells to the pot and allow the mixture to simmer for 45 minutes Remove the shells from the broth and blend the mixture with a blender until smoothStir in the cream, half and half and lemon juiceChop the lobster into bite sized pieces and divide among your soup bowls Ladle the soup over the lobster meat and serve immediately ShareTweetSaveShareEmail Yields1 ServingQuarter (0.25 Servings)Half (0.5 Servings)Default (1 Serving)Double (2 Servings)Triple (3 Servings) IngredientsDirectionsLobster BisqueIngredientsDirectionsTweetSharePinEmail