Step 1

In a 6-quart Dutch oven or large pot, melt butter over medium-high heat until it starts to bubble, about 1 minute. Add onions, carrots, and celery. Sauté until soft and tender, about 5-7 minutes

Step 2

Add garlic, Italian seasoning, salt, and pepper. Stir well and cook until fragrant, about 1 minute. Stir in flour and cook until thickened into a paste, about 1 minute.

Step 3

Add tomato paste and mix until well combined.

Step 4

Add fish stock, wine and heavy cream. Bring the sauce to a simmer over medium heat and simmer for 8-10 minutes until thickened a bit, stirring occasionally.

Step 5

Transfer the soup into a blender and puree until smooth. Return the pureed soup to the pot. You can also puree the soup directly in the pot using immersion blender.

Step 6

Stir in the lobster meat and continue to cook over medium heat until the lobster is warmed through and the bisque has thickened to a desired consistency, about 5-7 minutes.

Step 7

Season with salt and pepper to taste and serve immediately. Sprinkle some fresh parsley if desired.