Prepare lobster by cutting in half lengthwise through the head and body
Remove tail halves, and claw and knuckle sections.
These are the sections with the meat for the bisque.
Cut the body
into two-inch pieces.
Heat oil on medium high heat in a four-quart stock pot
and add the chopped onions, garlic, shallots, carrots, celery and all of
Cook on medium to medium-high heat, stirring
continually for 10-12 minutes or until the lobster shells start to turn
Remove just the lobster pieces that contain meat and let
cool for ten minutes.
Deglaze the pan with the sherry.
Add the peppercorns, cayenne, parsley, bay leaves, thyme
and tomato puree.
Cook, stirring for another 5 minutes.
Place the water and heavy cream into the pot and bring to
Remove lobster meat from cooled lobster and reserve for the
Add the remaining shells to the creamy stock.
Let simmer and reduce by 25 percent.
In a separate three-to-four-quart pot, melt butter on
Stir in flour with a wire whisk to make a roux.
Lower heat and slowly cook the flour and butter for about
The roux should be blond in color and have a buttery
When the creamy stock is reduced, strain into the pot
with the roux, and whip with a wire whisk.
Discard the shell and
Chop the lobster meat into half-inch pieces and stir into
Salt and pepper to taste.
Portion bisque into your favorite cup or bowl, and
garnish with chopped chives.
Adding a touch of brandy or sherry to the stock can bring a wonderful
touch to this classic preparation.