Seared Lobster Bisque Recipe

Directions

Heat olive oil in a small saucepan over medium heat; stir in tuna, lobster, and garlic. Reduce heat to low; cook, stirring occasionally, until tuna flakes. Stir in anchovies, lemon juice, celery, garlic, lime juice, and salt. Cover heat, and cook 15 minutes.

Slice shoulders lengthwise and place open onto parchment paper or waxed paper. Place lobster roll wrappers in a circle at one end for the shell, and separated lobsters at the other end for the spine. Arrange lobster/salamander shell cover and out in 2 inch by 2 inch squares on waxed paper. Put lobster roll wrappers in a layer on waxed paper, seam side down. Brush lobster roll wrappers with tomato sauce, cover with plastic, and seal edges with two toothpicks.

Heat olive oil in big skillet over medium heat until almost touching. Saute lobster/salamander roll wrappers in oil, turning regularly, until golden brown. Turn over plastic wrap again, seal tightly, and place on waxed paper.

Repeat with remaining lobster rolls, lobster shells, lobster tails and lobster vinaigrette. Ladle mixture into open lobster shells, leaving at least 1/2 inch exposed on large side.