Lobster Bisque

To cook the lobster, bring a large pot of water to a boil. Immerse the lobster in the boiling water and cook for 5 minutes. Remove the lobster and plunge into a bowl of ice water.

Once cold, remove the rubber claw clips. Twist apart the cooked lobster at the point where the body meets the tail over a bowl, reserving the juice and scarlet roe, if present.

Remove the claws from the body. Using the back of your knife, crack the claw shells and remove the meat. Do the same with the knuckles. Be sure to save all shells. Chop the claw and knuckle meat and set aside in a bowl. Using a towel, crack the shell around the tail meat with your hands. Remove the tail meat and cut into bite size pieces and set aside.

To prepare the soup base, heat a large heavy soup pot over medium-high heat and add the butter and olive oil. Add the reserved lobster shells, reserved lobster juice, lobster roe, carrot, celery and onion. Sauté the mire poix, stirring occasionally, until caramelized, about 8 minutes. Add the tomato paste and cook an additional minute.

Deglaze with the cognac or brandy, scraping the bottom of the pan to remove any fond. Sprinkle flour over the mixture, stir to distribute, and cook for 1 minute. Stir in the stock, bay leaf, thyme, wine and potato. Bring to a boil, reduce heat to low and simmer, covered, for 45 minutes, stirring occasionally.

Remove the large pieces of the shells and puree through a food mill or in a blender. Process until smooth and then pass through a medium strainer.

Add the cream and reserved lobster meat and heat through. Season to taste with salt and pepper.

Ladle into serving bowls, garnish with chives and serve immediately.