Lobster and Corn Bisque

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 minced garlic, and sauté until the onion is translucent.

4. 4

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

5. 5

   Add the brandy and white wine, and cook for another 2 minutes to allow the alcohol to evaporate.

6. 6

   Pour in the seafood stock and add the reserved lobster shells. Bring to a simmer and let it cook for 20 minutes to infuse the flavors.

7. 7

   Remove the lobster shells from the pot and discard them.

8. 8

   Add the corn kernels and heavy cream to the pot. Simmer for another 10 minutes.

9. 9

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

10. 10

    Add the lobster meat to the bisque and season with salt and pepper to taste.

11. 11

    Serve hot, garnished with additional corn kernels or a drizzle of cream if desired.