Tomato Bisque with Roasted lobster

This soup has a thick, rich, not quite smooth texture, from the vegetables, and a hint of heat from the cayenne.
2 8 oz Lobster tails
2 tsp butter
8 Sundried tomatoes
4 Cups chicken broth
2 lb very ripe plum tomatoes
2 large sweet red peppers
2 Shallots
2 Large garlic cloves
1 tbsp. Olive oil
1/2 tsp Salt
1/4 tsp cayenne
2 tbsp Madeira wine
1 Cup Whipping cream
2 tbsp finely chopped parsley

Preheat oven to 350 F

Using kitchen shears, cut lobster tails along the back almost to the tail. Turn over and cut along each side, to prevent tail from curling. Place back-side up on a small ungreased baking sheet. Force sides together, to open the tail. Dot with butter. Roast 15-20 minutes or until shell is tender and meat is opaque and tender. Cool then remove from shell and coarsely chop.

Increase oven to 400 F

Coat a large baking sheet with non-stick spray. Cut sundried tomatoes into strips and soak in stock, while vegetables roast. Core unpeeled tomatoes, cut in half and seed. Cut peppers in half, core and seed. Peel and cut shallots in quarters. Place vegetables cut side down on a large baking sheet. Place unpeeled garlic cloves in centre area of pan. Drizzle with olive oil, season with salt and pepper. Roast uncovered for 30 to 35 minutes, or until tomatoes are lightly browned and very soft. Remove peels from roasted tomatoes, garlic and peppers, discard.

Puree roasted vegetables and sundried tomatoes with stock in a blender.  Whirl in salt, cayenne and Madeira. Adjust stock if needed, for desired consistency.  Taste and adjust seasoning (as in add more pepper). Soup can be covered and refrigerated for up to 3 days.

Heat soup gently in a large saucepan over medium-low heat until very hot, but not boiling.  Divide warmed lobster among  warmed soup bowls, ladle in the soup and garnish with chopped parsley. Serve immediately, with bread.

Serves 8.