Lobster Bisque

• 2 medium Lobster, whole
• 40 g Butter
• 1 medium Yellow onion
• 1 medium Carrot
• 2 pieces Celery
• 2 cloves Garlic
• 2 tbsp Tomato purée
• 60 ml Brandy
• 2 pieces Bay leaves
• 4 sprigs Fresh thyme
• 900 ml Water
• 150 ml Double cream
• 1 tsp Fine sea salt
• ½ tsp Black pepper

1. Bring a large stockpot of water to a lively simmer. Add the lobsters and cook for 8 to 10 minutes until bright red and just cooked through. Lift out, cool until you can handle them, then remove the meat and keep it covered; crack the shells and set them aside.
2. Finely chop the onion, carrot and celery, and crush the garlic. Melt the butter in the stockpot over a medium heat, then cook the vegetables with a pinch of the salt for 8 to 10 minutes until softened but not browned. Stir in the garlic for 1 minute until fragrant.
3. Stir in the tomato purée and cook for 2 minutes to take the raw edge off. Add the lobster shells, then pour in the brandy and let it bubble for 1 to 2 minutes. Add the bay leaves, thyme and water, scraping the base of the pot to lift any flavour.
4. Bring to a gentle simmer, then cook for 35 minutes, skimming any foam if needed. The liquid should reduce slightly and smell deeply of lobster. Remove from the heat and fish out the bay leaves and thyme sprigs.
5. Blend the soup until very smooth using an immersion blender. Strain through a sieve into a clean pot, pressing firmly to extract as much liquid as possible, then discard the solids. Return the strained bisque to a low heat.
6. Stir in the double cream and warm gently for 3 to 5 minutes until steaming, but do not let it boil. Add the reserved lobster meat and warm through for 1 to 2 minutes. Season with the remaining salt and the black pepper, then ladle into bowls and serve hot.

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