Lobster Bisque with Saffron

Instructions

1. 1

   Begin by cooking the lobsters in boiling water for about 8-10 minutes until they are bright red. Remove them from the pot and let them cool.

2. 2

   Once cooled, remove the meat from the shells and set aside. Reserve the shells for later use.

3. 3

   In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.

4. 4

   Stir in the flour and cook for about 2 minutes, stirring constantly.

5. 5

   Gradually add the seafood stock, whisking continuously to avoid lumps.

6. 6

   Add the reserved lobster shells to the pot and bring the mixture to a simmer. Let it cook for about 20 minutes to infuse the flavors.

7. 7

   Remove the shells from the pot and discard them.

8. 8

   Add the dry white wine, brandy, and saffron threads to the pot. Simmer for another 10 minutes.

9. 9

   Stir in the heavy cream and season with salt and pepper to taste.

10. 10

    Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender in batches.

11. 11

    Add the reserved lobster meat to the bisque and heat through.

12. 12

    Serve the lobster bisque hot, garnished with a few saffron threads if desired.