Classic Lobster Bisque

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the live lobster and cook for about 7-8 minutes or until it is bright red. Remove the lobster and let it cool. Reserve the cooking liquid.

2. 2

   Once the lobster is cool enough to handle, remove the meat from the claws, tail, and head. Set the meat aside and chop it into bite-sized pieces. Crush the shells into smaller pieces.

3. 3

   In a large pot, melt the butter over medium heat. Add the chopped onion, celery, carrot, and garlic. Cook until the vegetables are softened, about 5 minutes.

4. 4

   Stir in the tomato paste and cook for another 2 minutes.

5. 5

   Add the brandy and white wine, and let it simmer until the liquid is reduced by half.

6. 6

   Add the crushed lobster shells, reserved cooking liquid, fish stock, fresh thyme, and bay leaf. Bring to a simmer and let it cook for about 30 minutes.

7. 7

   Strain the soup through a fine sieve into a clean pot, pressing on the solids to extract as much liquid as possible. Discard the solids.

8. 8

   Return the strained soup to the heat and bring to a simmer. Add the heavy cream, cayenne pepper, salt, and black pepper. Cook for another 10 minutes.

9. 9

   Add the reserved lobster meat to the soup and cook until it is heated through.

10. 10

    Taste and adjust the seasoning if necessary. Serve hot, garnished with fresh herbs if desired.