Ingredients:

  • 2 medium lobster shells and heads (cracked)
  • 4 tbsp unsalted butter
  • 2 tbsp tomato paste
  • 1/4 cup Cognac or Brandy
  • 6 cups water or fish stock
  • 1 tbsp uncooked rice
  • 1 medium yellow onion (rough chopped)
  • 1 medium carrot (rough chopped)
  • 1 stalk celery (rough chopped)
  • 1/2 stalk leek (white part only, cleaned)
  • 2 cloves garlic (smashed)
  • 3 sprigs fresh thyme
  • 1 cup heavy cream (35% Fat)
  • 1 cup reserved diced lobster meat
  • 2 tbsp cold unsalted butter
  • Salt to taste
  • White pepper to taste
  • 1 tsp finely chopped fresh tarragon (for garnish)

Instructions:

  1. In a large stockpot, melt 4 tbsp of butter over medium-high heat. Add the lobster shells and sauté for 5–7 minutes until bright red and slightly browned. Stir in the tomato paste and cook for 1 minute. Pour in the Cognac; allow it to boil down until almost evaporated.
  2. Add the chopped onion, carrot, celery, leek, thyme, and garlic to the pot. Sauté for 5 minutes until the vegetables soften. Add the rice, then pour in the water or fish stock. Bring to a boil, then immediately reduce heat to low, cover, and simmer for 40 minutes.
  3. Remove the thyme sprigs. Carefully transfer the hot contents (shells, vegetables, and liquid) to a blender. Blend on high speed for 30–60 seconds until the shells are finely pulverized.
  4. Place a fine-mesh sieve over a clean pot. Slowly pour the blended mixture through the sieve, pressing firmly on the solids (the pulp) with a ladle to extract maximum liquid and flavor. Discard the solids.
  5. Bring the strained lobster stock to a simmer. Allow it to reduce by about 1/4 (10–15 minutes) to intensify the flavor. Taste and adjust initial seasoning with salt and white pepper.
  6. Reduce the heat to low. Whisk in the heavy cream until fully incorporated and the bisque is steaming hot but not boiling. Remove the pot from the heat and stir in the 2 tbsp of cold finishing butter until melted for a glossy sheen.
  7. Divide the reserved diced lobster meat among the serving bowls. Ladle the hot bisque over the meat. Garnish with finely chopped fresh tarragon before serving.