Lobster Bisque

Source: based on a recipe from Epicurious

Notes from Epicurious: The bisque is very rich, so a small serving (about two-thirds cup per person) is plenty. At the restaurant, this is baked in individual crocks, with puff pastry on top.

2 tablespoons olive oil
1 onion, sliced
1 large celery stalk, sliced
1 small carrot, sliced
1 garlic head, cut in half crosswise
1 tomato, sliced
1 teaspoon dried tarragon
1 teaspoon dried thyme
2 bay leaves
8 whole black peppercorns
(shells from lobster or shrimp if you have them)
1/2 cup brandy
1/2 cup dry Sherry
4 cups fish stock
1 can vegetable broth (or use 6 cups fish stock)

1/4 cup tomato paste

1/2 cup whipping cream
3 teaspoons cornstarch
2 tablespoons water

1-2 pounds of lobster tail meat, chopped

Heat olive oil in heavy large pot over high heat. Add onion and next 9 ingredients. Mix in brandy and Sherry. Boil until almost all liquid has evaporated, about 4 minutes. Add fish stock and vegetable stock. Simmer 1 hour.

Strain soup through sieve set over large saucepan, pressing firmly on solids. Whisk tomato paste into soup. Simmer until soup is reduced to 3 cups, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

Add cream to soup and lobster meat and simmer 5 minutes. Dissolve cornstarch in 1 tablespoon water. Add to soup and boil until slightly thickened, about 2 minutes. Ladle soup into bowls.

Makes 6 Servings.