Lobster Bisque

1. Prepare and Steam Lobsters

First, you need to kill the lobsters. Position a chef's knife directly behind the lobster's eyes and swiftly cut down through the head. This is the most humane method. Steam the lobster tails and claws separately, with the tails needing about 2 minutes and 30 seconds, and the claws requiring 3 minutes. Once done, transfer them to a cutting board and allow them to cool.

2. Remove Meat and Cut Lobster Bodies

Using kitchen shears and lobster crackers, carefully remove the tail, claw, and knuckle meat from the shells. Set the meat aside, and cut the remaining lobster bodies into large pieces with a chef's knife.

3. Cook Lobster Shells and Vegetables

In a large Dutch oven, melt the stick of butter with the olive oil over medium heat. Add the chopped lobster bodies and shells. Cook them, stirring frequently, until the shells are bright red and begin to brown, which will take about 13 minutes. This step is crucial as browning the shells deeply enhances the flavor of the bisque.

4. Add Vegetables and Tomato Paste

Next, add the diced carrots, onions, celery, and crushed garlic to the Dutch oven. Cook the vegetables until they start to soften, which should take about 5 minutes. Stir in the tomato paste and cook for another minute, letting it coat the vegetables and shells, which adds a rich depth to the bisque.

5. Deglaze with Brandy and Wine

Pour in the brandy and dry white wine, cooking until the alcohol evaporates.

6. Add Stock and Herbs, Simmer

Pour in the lobster-steaming water, any collected lobster juices, and the chicken stock. Add the parsley sprigs, tarragon sprigs, and a bay leaf. Bring the mixture to a simmer and let it cook for 1 hour, allowing the flavors to meld together beautifully.

7. Strain and Blend

After an hour, strain the lobster stock through a fine-mesh strainer, pressing down on the solids with a wooden spoon to extract as much liquid as possible. Discard the solids. Blend the strained stock with the cooked vegetables and heavy cream until smooth. Strain the blended soup again through a fine-mesh strainer to achieve an extra velvety texture.

8. Reheat and Season

Reheat the soup gently without bringing it to a boil. Season with kosher salt, freshly ground white or black pepper, and a pinch of cayenne pepper to taste.

9. Cook Lobster Meat for Garnish

In a skillet, melt a little unsalted butter and gently cook the reserved lobster meat with minced parsley, tarragon, chives, a pinch of salt, pepper, and a touch of ground coriander for 1-2 minutes until just warmed through.

10. Serve

To serve, ladle the hot broth into bowls and add the lobster meat and herb butter mixture on top. Garnish with additional herbs if desired. Enjoy your luxurious homemade lobster bisque!