Serves 6-8
Ingredients
5 pounds lobster shells
2 medium onions
2 medium carrots
1 pound fennel
2 stalks celery
2 tablespoons minced garlic
1 small can tomato paste
1 ounce brandy
½ ounce fresh tarragon
1 sprig rosemary
1 sprig thyme
2 quarts chicken stock
1 quart heavy cream
1 stick unsalted butter
2 ounces extra virgin olive oil
Directions
Wash, peel, and rough chop all vegetables and reserve. Chop lobster shells with butcher cleaver and reserve. In large stockpot, heat olive oil until very hot. Add vegetables and sauté over high heat until caramelized. Add lobster shells and sauté for five minutes with vegetables. Add brandy and flambé over high heat. Add fresh herbs, chicken stock, and tomato paste and simmer for 30 minutes over medium heat. Add heavy cream and reduce to½ of original volume. Strain through fine mesh sieve. Stir butter into strained bisque until melted and season to taste with salt and pepper.