4 whole Lobsters, Broken Down, Meat Harvested
1 Tablespoon Olive Oil
1 whole White Onion, Chopped
4 stalks Celery, Chopped
2 whole Carrots, Chopped
2 cloves Garlic, Chopped
2 Tablespoons Tomato Paste
Salt And Pepper, to taste
4 cups Lobster Broth
½ cups Heavy Cream Whipping Cream
4 sprigs Fresh Thyme, Leaves Removed
Break down lobster, the meat from the claws, knuckles and tails. Coarsely chop the tail meat and mix with knuckle meat. Keep the claws whole and set aside.
Heat a large soup/stock pot on medium with the oil. When oil is hot add the onion, celery, carrots and garlic and brown them for around 10 minutes. Once the veggies start to brown add the tomato paste. Season with salt and pepper. Allow the tomato paste to cook and brown off a little, 5 minutes.
Then add the lobster broth. Be sure to scrape anything off the bottom of the pan in order to combine with the liquid. Let the mixture simmer for ten minutes or until the vegetables are tender. Using an immersion blender or food processor, puree the soup. Be extra careful if you are using a food processor or regular blender to puree hot liquids.
Put the pureed soup back into the pot if you pureed it with a blender/food processor. Let the soup simmer for five more minutes. Turn down heat to low and add the heavy cream. Be mindful though that the cream will dilute. Check the seasoning, it will likely need more salt here. Keep soup on low heat for a few more minutes to make sure the cream has warmed through. Add fresh thyme leaves.