Lobster Bisque

• 2 lobster tails (or 1 whole lobster)
• 4 tbsp butter
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves
• 2 tbsp tomato paste
• 100ml cognac or brandy
• 200ml dry white wine
• 500ml fish or seafood stock
• 200ml heavy cream
• 1 tsp tarragon
• Salt, white pepper, and cayenne

Instructions

1. 1

   Cook lobster tails in boiling water 8 minutes. Remove meat and reserve shells.

2. 2

   Roast shells in butter until bright red. Add vegetables and cook until soft.

3. 3

   Add tomato paste, cook 2 minutes. Add cognac and flambé (carefully). Add wine and reduce.

4. 4

   Add stock and shells. Simmer 30 minutes. Strain through a fine sieve, pressing to extract all flavor.

5. 5

   Return strained broth to pot. Add cream and tarragon. Simmer 10 minutes.

6. 6

   Season with salt, white pepper, and cayenne. Dice lobster meat and add to bisque. Serve with crusty bread.

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