Classic Lobster Bisque

Steps

1. 1

   Break down the lobsters. Reserve the meat in the refrigerator and roughly crush the shells.

2. 2

   Cook the shells in the butter with the sliced onion, carrot, and celery until richly colored and deeply aromatic.

3. 3

   Add the tomato paste and cook for 1 minute, then deglaze with the cognac and white wine. Reduce by half.

4. 4

   Pour in the fish stock and add the rice, thyme, and bay leaf. Simmer for 35 minutes.

5. 5

   Remove the herbs, blend the soup until very smooth, then strain through a fine sieve, pressing well to extract all the flavor.

6. 6

   Return to low heat with the cream, salt, and cayenne. Add the lobster meat just long enough to warm through, about 2 minutes, then serve piping hot.