Ingredients (about 2.5 liters of bisque)
Step 1: Heat a large pot over medium heat. Add the olive oil and sauté the vegetables for about 5 minutes.
Step 2: Add the lobster shell pieces and cook for 3-4 more minutes. Throw the head of garlic, herbs, parsley, peppercorns and kosher salt and roast nicely.
Step 3: Add the tomato paste and again roast nicely then sprinkle the flour with a quick roast without burning the bottom of the pot.
Step 4: Deglaze with cognac and the water and bring to a simmer.
Step 5: After 45 minutes to 1 hour, you have a nice dark red lobster with enhance flavor. Rectify seasoning if necessary.
Step 6: Strain the stock through a strainer into a large bowl, pressing the solids with the back of a spoon to extract all the flavor. You can now discard the shells.
Step 7: At that point you can add heavy cream before serving and a garnish of your choice. Personally, I really enjoy a mango salsa with bisque.
The bisque can also be easily frozen in small batches (but without heavy cream) for future usage.
Patrick Turcot, Executive Chef