Lobster Bisque

Ingredients

• 2 lb live lobsters
• 4 tbsp butter
• 2 medium shallots
• 1 medium carrots
• 1 celery stalks
• 2 garlic cloves
• 2 tbsp tomato paste
• ¼ cup cognac or brandy
• ½ cup dry white wine
• 4 cup fish stock or clam juice
• 1½ cup heavy cream
• 2 tbsp rice
• 1 bay leaf
• 2 fresh thyme sprigs
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp fresh chives (optional)

Steps

1. Boil lobsters in a large pot of salted water for 8-10 minutes. Remove, let cool, then crack shells and extract meat. Reserve shells and chop the meat.
2. In a large pot, melt butter over medium heat. Add chopped lobster shells, shallots, carrots, and celery. Cook for 8-10 minutes until vegetables soften and shells turn red.
3. Stir in garlic, tomato paste, and rice. Cook for 2 minutes. Deglaze with cognac/brandy and white wine, scraping up any browned bits. Cook until liquid is almost evaporated.
4. Add fish stock, bay leaf, and thyme. Bring to a simmer, then reduce heat, cover, and cook for 30 minutes. Remove bay leaf and thyme sprigs.
5. Carefully strain the bisque through a fine-mesh sieve, pressing on the solids to extract all liquid. Discard solids.
6. Return the strained bisque to the pot. Stir in heavy cream, salt, and pepper. Bring to a gentle simmer and cook for 5-7 minutes, until slightly thickened.
7. Add the chopped lobster meat to the bisque and heat through for 2-3 minutes.
8. Ladle into bowls and garnish with fresh chives, if desired.