Lobster Bisque

1: Preheat oven to 400°F.

2: Cut lobster tails in half with scissors and remove legs. Set aside.

3: In an oven-safe baking dish, add onion, carrot, celery, head of garlic, tomatoes, cherry tomatoes, and shallot. Add all seasonings listed under 'for the lobster & veggies'. Place lobster tails shell down on top of vegetables. Add vegetable broth and wine. Top with sliced butter. Cook until pink and internal temp of lobster is 135 degrees and veggies are softened, about 20-30 minutes depending on thickness.

4: Once lobster is done and cooled a bit to handle, remove lobster meat from shell, chop into big chunks and set aside. Save your shells.

5: Using a colander, strain the stock from your roasted vegetables into a pot. Add vegetable stock, water, and all seasonings listed under 'for the lobster stock'. Let it cook on low/medium for 20 minutes.

6: In a separate pot, add butter, flour, all your roasted vegetables, and tomato paste. Add half of your chopped lobster. Add lobster stock. Using an immersion blender or blender, blend until very smooth (about 5 minutes to get the creamiest texture). Pour back into the pot and add heavy cream and stir.

7: Put lobster meat into a bowl and pour soup over. Enjoy!