Simplified Lobster Bisque

Instructions

1. 1

   Shell the lobsters. Cut the lobster meat into small pieces and refrigerate.

2. 2

   Place the lobster shells on a cutting board and cover with a clean dishcloth. Using a kitchen mallet or a rolling pin, break the shells into pieces.

3. 3

   In a large pot over medium-high heat, melt the butter. Add the shells and cook for 5 minutes, stirring with a wooden spoon to coat in the butter. Add the vegetables and tomato paste. Cook over high heat until the vegetables and shells are golden, about 5 minutes. Season with salt.

4. 4

   Sprinkle with the flour and cook for 1 minute while stirring. Deglaze with the brandy. Add the remaining ingredients, except for the cream, and mix well. Bring to a boil and simmer, uncovered, for 1 hour.

5. 5

   In a sieve set over another pot or a large bowl, strain the soup, pressing out all of the liquid. Compost or discard the shells, vegetables and aromatics. Wash out the pot used to cook the soup.

6. 6

   In a fine sieve set over the clean pot, strain the soup again. Compost or discard any residue.

7. 7

   Strain the soup one last time through a sieve lined with a double layer of cheesecloth into the other pot. The goal is to remove any remaining pieces of shell or grains of sand. You should yield about 4 cups (1 litre) of bisque. If this is not the case, simmer the soup until reduced to the required amount

8. 8

   Add the cream. Adjust the seasoning.

9. 9

   Serve the bisque in bowls or cups. Top with the lobster meat and, if desired, whipped cream and thyme leaves.