(serves 4)

• meat from 3 lobsters, chopped finely
• 1 medium onion, diced 
• 1 celery, diced
• 1 carrot, diced
• 1 tomato, diced (or 1/2 can diced tomatoes in juice)
• 4 cloves garlic
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh tarragon leaves
• 2 tablespoons chopped fresh thyme leaves
• 1 bay leaf
• 1 Tbl pepper
• 3 dashes hot sauce
• 1/2 cup brandy (optional)
• 1/2 cup dry Sherry
• 4 cups fish stock or chicken stock
• 1/4 cup tomato paste
• 1/2 cup heavy cream
• 1 1/2 tablespoons cornstarch
• 2 tablespoons water
• 2 Tbl fresh chives, finely chopped
• 1 French baguette sliced 1/2″ thick (for dipping)

In a large soup pot heat oil over medium high heat until hot but not smoking and sauté reserved lobster shells, stirring occasionally, 8 minutes. Add vegetables, garlic, herbs, pepper, brandy, and Sherry and simmer, stirring, until almost all liquid is evaporated, about 5 minutes. Add stock and simmer mixture, uncovered, stirring occasionally, 1 hour.

Pour mixture through a strainer and into a large saucepan, pressing on solids to get all the juices out. Then discard solids. Whisk in tomato paste and simmer until reduced to about 3 cups, about 10 minutes. Add cream and simmer bisque 5 minutes. In a small bowl stir together cornstarch and water and whisk into bisque. Simmer bisque, stirring, 2 minutes. (Bisque will thicken slightly.) Add lobster meat with any reserved juices and simmer bisque 1 minute, or until lobster meat is just cooked through. Season bisque with salt and pepper and garnish each bowl with chives.

Get ready to impress your guests!!

(Kristin Hamzik)