Lobster Bisque

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the live lobsters and cook for about 8-10 minutes until they're bright red. Remove them from the pot and let them cool.
2. Step 2: Once the lobsters are cool enough to handle, remove the meat from the claws and tails. Chop the lobster meat into bite-sized pieces and set aside. Reserve the shells.
3. Step 3: In a large pot, melt the butter over medium heat. Add the chopped onion, carrot, celery, and garlic, and sauté until the vegetables are softened, about 5-7 minutes.
4. Step 4: Stir in the tomato paste and cook for another 2 minutes, then add the white wine. Cook for about 5 minutes until the wine has reduced slightly.
5. Step 5: Add the lobster shells to the pot, along with the seafood stock, thyme, and bay leaf. Bring to a simmer and let cook for about 30 minutes to extract the flavors from the shells.
6. Step 6: After 30 minutes, remove the pot from heat and strain the broth through a fine-mesh sieve into another pot, discarding the shells and solids.
7. Step 7: Return the strained broth to the heat and stir in the heavy cream. Let it simmer for an additional 10 minutes, then add the reserved lobster meat.
8. Step 8: Season the bisque with salt and pepper to taste. Serve hot, garnished with chopped chives or parsley.