We like to serve this recipe with a light meat and cheese tray, some delicious warm bread and a nice glass of white wine. Perfect for a quiet evening at home or to wow dinner guests!

We also like to substitute the lobster for crab to make a crab bisque. Feel free to use your favourite variety of crab. Any left over bisque freezes well so make a double batch. Take it out of the freezer in the morning and slowly warm that evening for dinner, stirring often to bring the broth back together.

Cut the lobster in half lengthwise. Rinse out the cavity, and then pull out the tail meat. Crack the legs and claws and remove the meat. Thinly slice the lobster meat and set aside in the fridge.

Cut or break the shells into smaller pieces. Heat the oil in a pot over medium heat. Add the shells, garlic, carrot, celery and onion and cook, stirring occasionally, for 5 -6 minutes. Add the wine, 3 ½ cups of the stock, tomato paste, tarragon and bay leaf. Bring to a gentle simmer and cook 30 – 40 minutes. Strain the lobster stock into another pot. Bring to gentle simmer. Mix the flour with the remaining ½ cup of stock until it’s smooth. Whisking steadily, slowly pour the mixture into the simmering stock. Gently simmer until the flour has cooked through and the soup has slightly thickened, about 5 minutes. Add the cream and lobster pieces.

Season with salt, pepper and cayenne. Divide the brandy among 4 heated soup bowls. When the lobster is heated through, ladle the bisque into the bowls, sprinkle with parsley or chives and serve.

Enjoy!

(Source: Everyone Can Cook Seafood by Eric Akis