Classic Lobster 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 it 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

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

6. 6

   Pour in the seafood stock and add the reserved lobster shells. Bring the mixture to a simmer and let it cook for 30 minutes to extract the flavors.

7. 7

   Remove the lobster shells and discard them. Use an immersion blender to puree the soup until smooth.

8. 8

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

9. 9

   Add the reserved lobster meat to the bisque and let it heat through for a few minutes.

10. 10

    Serve the lobster bisque hot, garnished with a sprinkle of paprika or fresh herbs if desired.