A little while back, wuff created some lobster and shrimp pizza using a gift of 3 lobster tails Vrghr's roomie was given in appreciation for his time helping a local food pantry. The recipe for the pizza with the cream sauce is here: http://www.furaffinity.net/view/16025039/

As mentioned, for this particular pizza, wuffy created a lobster cream sauce to take the place of the red pizza sauce normally found on pizzas. There was a fair amount of the sauce left over, and it sure tasted good!

Not wanting to let it go to waste, wuff "converted" the sauce into some really yummy and luscious lobster soup. This is quite "bisque" like, though the purists out there might flinch at that title.

Either way, it is SERIOUSLY yummy! And if wuff gets more of those lobster tails in the future, this may be back on the menu, though this time with some of the lobster meat to go with the creamy, rich broth. (Wuff used up all the lobster meat on the pizza last time.)

Ingredients:
For the original sauce
~1 1/2 C "Lobster Stock (see below)
3 ea 6oz Spiny Lobster Tails
1 C heavy cream
3 tsp Better Than Bullion Lobster Base + ~ 1/2 C water
1 tsp Prepared Horseradish
½ tsp Oregano
½ tsp Thyme
3 tsp Arrow Root
2-3 Tbs cold Water

To convert it to soup:
+1 C Milk
+1/3 C White Wine
+3 Tbs Tomato Paste
+2 Tbs chilled Unsalted Butter (in chunks)

Directions:
Make the Lobster Stock
If using uncooked lobster tails, boil them in about 3 Cups salted, seasoned water (1 tsp salt, 1 tsp Old Bay seasoning, 1 tsp granulated garlic) for about 8-10 minutes. The shells will turn bright red and the meat will be tender when poked with a fork.

Remove the lobster meat from the shells and slice into 1 inch chunks.

Put the empty lobster tail shells into just enough water to cover. If you just boiled the tails, use that! Boil the shells in the seasoned water for about 15-20 minutes more to extract as much lobster flavor from the shells as possible.

Make the Lobster-Cream Sauce
Remove the lobster shells from the cook pot. Add the Better Than Bullion Lobster Base + ~ 1/2 C water, Prepared Horseradish, Oregano and Thyme.
Boil until the stock is reduced in volume by about 1/3.
Add the cream, and return to a boil. Continue boiling until the sauce is reduced by about another 1/3.
Mix the arrowroot into the cold water to create a slurry. Gradually add the arrowroot slurry to the cream sauce. Whisk to combine, and simmer for a minute or two for the sauce to thicken.

Convert the sauce to soup
Add the extra the milk and wine. Stir together.
Whisk in the tomato paste and allow the sauce/soup to return to a gentle simmer. Continue to simmer for about 3 minutes for the tomato flavors to fully integrate.
If you haven't used the lobster meat for other purposes, add it now.
Whisk in the chunks of chilled butter.

Serve immediately.
If desired, garnish with a generous portion of grated Italian Mix cheese.