Bisque de Homard (French Lobster Bisque)

• 2 medium Lobster, whole
• 60 g Unsalted butter
• 2 medium Carrot
• 2 pieces Celery
• 1 large Yellow onion
• 1 tsp Fine sea salt
• ½ tsp White pepper
• 25 g Plain flour
• 2 tbsp Tomato purée
• 60 ml Brandy
• 200 ml Dry White Wine
• 900 ml Shellfish stock
• 2 pieces Bay leaves
• 4 sprigs Fresh thyme
• 60 g Long-grain white rice
• 200 ml Double cream

1. Bring a large pot of water to the boil and lightly salt it. Add the lobsters and cook for 8 to 10 minutes until bright red. Lift out, cool until you can handle them, then remove the meat and keep it covered; crack the shells into smaller pieces.
2. Melt half the butter in a large pot over medium heat. Add the carrot, celery and onion and cook for 10 to 12 minutes until softened and lightly golden. Stir in the flour and cook for 2 minutes, stirring constantly.
3. Stir in the tomato purée and cook for 1 minute. Add the lobster shells, then pour in the brandy and let it bubble for 1 minute. Add the wine and simmer for 5 minutes to reduce slightly.
4. Pour in the shellfish stock and add the bay leaves and thyme. Bring to a gentle simmer and cook for 45 minutes, skimming if needed. The shells should smell deeply toasted and the liquid should be well flavoured.
5. Strain the bisque base into a saucepan, pressing firmly on the solids, then discard the shells and vegetables. Return the liquid to the pan and add the rice. Simmer for 18 to 20 minutes until the rice is very tender.
6. Blend the soup until completely smooth, then pass it through a sieve for a finer finish. Return to low heat and stir in the remaining butter and the double cream. Season with the remaining salt and white pepper, then warm gently without boiling.
7. Add the reserved lobster meat and warm for 2 to 3 minutes until just heated through. Ladle into bowls, making sure each serving gets plenty of lobster. Serve immediately while hot.

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