Jersey Royal Potato and Jersey Lobster Bisque

Melt the Jersey butter in a large pot or Dutch oven over medium heat. Add the onion, carrot, and celery, and cook until softened, about 8-10 minutes.

Add the garlic and tomato puree, and cook for another minute, stirring constantly.

Add the lobster shells (broken into smaller pieces), Jersey Royal potatoes, white wine (if using), fish stock, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are very tender.

Remove the thyme sprigs and bay leaf. Carefully transfer the soup to a blender (or use an immersion blender) and blend until completely smooth. Be cautious when blending hot liquids.

Strain the bisque through a fine-mesh sieve to remove any remaining solids. This will ensure a silky smooth texture.

Return the strained bisque to the pot. Stir in the Jersey milk and cream (if using). Heat gently over low heat, being careful not to boil.

Season with salt and pepper to taste.

Gently fold in most of the cooked lobster meat, reserving some for garnish.

Serve hot, garnished with the remaining lobster meat, chopped fresh parsley, and a few diced Jersey apple (if using).