Lobster Bisque

Ingredients:
2 1/2 to 2 pounds Live Lobsters
1 Shallot, minced
3 tbsp. Olive Oil
1/2 cup of Brandy
1/2 cup of White Wine
1 cup Crushed Tomatoes (or Tomato Puree)
1 1/2 quarts of Chicken or Fish Stock
3/4 cup of Flour, kneaded together with 1/4 cup Unsalted Butter
1 cup Mirepoix (celery, carrots and onions), finely chopped
1 clove Garlic, crushed
6 Parsley sprigs
1 sprig Tarragon, chopped
1 Bay Leaf
2 tbsp. Unsalted Butter
1/2 cup Cream
8 1/4 inch thick Baguette Slices, toasted
4 tbsp. Sour Cream
2 tbsp. Chives, minced
Salt and White Pepper to taste

Method:

1. Stun the lobsters by piercing them through the head with a knife, at the center point just about a half inch behind the eyes.  Cut the lobsters up as follows: each claw cut in half, arms, split, body quartered, tail split in half.  (When cutting, place a pan underneath the cutting board, so any juices that run out of the lobster can be added to the vegetables during the sweating.)

2. Sautée the shallot and the lobster pieces in the oil, sprinkle lightly with salt and pepper, until the shells are bright red (about 6 minutes).  Add the brandy, stand back from the stove, and carefully ignite. Allow to cook a minute or so, then extinguish with the white wine. Remove the lobster with a slotted spoon, and set aside to cool.

3. Crack the shells, carefully remove the meat, and cut into 1/4 inch pieces.  Crack all of the lobster shells into 1 inch pieces, place in a food processor, and pulse into even smaller pieces.  Set the meat and shells aside.

4. Add the mirepoix, garlic, parsley, and bay leaf to the pan, and sweat over medium heat for about 10 minutes.  Add the chopped shells, tomatoes, stock, salt and pepper, and simmer very slowly for 30 minutes.

5. Place some of the hot liquid in a bowl, and beat in the butter and flour paste.  Return this paste to the simmering ingredients and blend thoroughly. Simmer another 15 minutes.

6. Strain the bisque through a medium holed strainer, using the ladle to pound the solids, extracting every last bit of liquid.  Return to the pan, add the cream, and adjust seasoning.  Add the diced lobster meat, and served garnished with the baguette slices, spread with sour cream and sprinkle with chives.

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