Manhattan Lobster Bisque

Instructions

1. Prepare the lobster
   If using whole lobsters, separate the meat from the shells. Chop the lobster meat into bite-sized pieces and refrigerate. Reserve all shells and bodies for the stock.
2. Make the lobster stock
   In a large pot, melt 2 tablespoons of butter over medium heat. Add the lobster shells and bodies and cook, stirring occasionally, until they turn bright red and become fragrant, about 5-7 minutes. Add 1/2 of the diced onion, 1/2 of the carrots, and 1/2 of the celery. Cook for another 5 minutes until vegetables soften.
3. Deglaze and simmer
   Add the brandy or cognac to the pot and let it simmer for 1 minute. Add the seafood stock, 1 bay leaf, and bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Strain the stock through a fine-mesh sieve, pressing on the solids to extract all the flavor. Discard the solids and set the stock aside.
4. Prepare the bisque base
   In a clean, large pot, melt the remaining 2 tablespoons of butter over medium heat. Add the remaining onion, carrots, and celery, and cook until softened, about 5 minutes. Add the garlic and cook for 30 seconds until fragrant. Stir in the tomato paste and cook for another 2 minutes.
5. Combine and simmer
   Pour the strained lobster stock into the pot with the vegetables. Add the remaining bay leaf and cayenne pepper. Bring to a simmer and cook for 15 minutes to allow the flavors to meld.
6. Blend and finish
   Remove the bay leaf. Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer to a blender in batches. Return the soup to the pot if needed, and stir in the heavy cream. Simmer gently for 10 minutes, being careful not to let it boil.
7. Add lobster meat
   Add the reserved lobster meat to the bisque and heat through for 2-3 minutes. Stir in the fresh lemon juice. Taste and adjust seasoning with salt and pepper as needed.
8. Serve
   Ladle the bisque into warm bowls. Garnish with fresh chives and serve immediately with crusty bread on the side.