Lobster Bisque

Instructions

1. Prepare the lobsters
   Bring a large pot of salted water to a boil. Add the lobsters and cook for 8 minutes. Remove the lobsters and place in an ice bath to stop the cooking. Once cool, remove the meat from the claws, tails, and legs. Chop the meat into bite-sized pieces and refrigerate. Reserve the shells.
2. Make the stock base
   In a large pot, melt 2 tablespoons of butter over medium heat. Add the lobster shells and cook for 5-7 minutes, stirring occasionally, until they turn bright red. Add the onion, carrots, celery, and garlic, and cook for another 5 minutes until vegetables are softened.
3. Deglaze and build flavors
   Add the tomato paste and cook for 2 minutes, stirring constantly. Pour in the cognac or brandy and carefully ignite with a long match or lighter to burn off the alcohol (stand back when doing this). When the flames subside, add the white wine and simmer for 5 minutes to reduce slightly.
4. Simmer the bisque
   Add the fish stock, bay leaves, and thyme to the pot. Bring to a simmer, then reduce heat to low and cook uncovered for 40 minutes, allowing the flavors to meld and the liquid to reduce slightly.
5. Strain and blend
   Remove the bay leaves and use a slotted spoon to remove the larger shell pieces. Working in batches if necessary, carefully transfer the soup to a blender and purée until smooth. Strain the mixture through a fine-mesh sieve back into a clean pot, pressing on solids to extract all the flavor.
6. Finish the bisque
   Return the strained soup to medium-low heat. Stir in the heavy cream and the remaining 2 tablespoons of butter. Add three-quarters of the lobster meat, reserving some for garnish. Season with salt and pepper to taste and heat gently without boiling for 5 minutes.
7. Serve
   Ladle the hot bisque into warmed soup bowls. Garnish each serving with the reserved lobster meat pieces and sprinkle with fresh chives. Serve immediately with crusty French bread on the side.