The Capital Grille’s Lobster Bisque Recipe

Melt the butter in a large saucepan and stir in the flour. Cook for 3-4 minutes until lightly browned.

Add the onion, celery, and garlic. Cook for 5 minutes until the vegetables are soft.

Pour in the seafood stock and add the bay leaf, thyme, and paprika. Bring to a boil, then reduce the heat and let simmer for 30 minutes.

Remove the bay leaf and puree the soup in a blender until smooth.

Return the soup to the saucepan and stir in the heavy cream. Heat over low heat.

Remove the meat from the lobster tails and chop it into bite-sized pieces. Add it to the soup and cook for 5 minutes.

Season with salt and pepper to taste and serve hot.