Lobster Bisque

Stock

In the morning, or at least 4 hours before making the soup, put the water in a medium size pot with all the stock ingredients except for the lobster and the chicken base. When the stock comes to a boil, add the lobster, and cook for 10 minutes or until the lobster is bright red. With a pair of tongs, remove the lobster from the stock and put it in to an ice bath. Add the chicken base to the stock. After the lobster has cooled, remove the meat from the shell. Chop the lobster meat and put it in the refrigerator until you are ready to serve. Put the shells back into the stock and cook over low heat for approximately 4 hours. You may have to add a little water while the stock is cooking, as it may evaporate.

Bisque

To make the bisque, heat the oil in a pot until very hot. While the oil is heating remove the lobster shells from the stock and chop them each in four pieces. Add the shells to the hot oil and cook for 5 minutes or until they are dark. Turn down the heat and add the onions, celery, carrots, garlic, bay leaves, peppercorns, tarragon, and thyme. Cook for about another 5 minutes. Add the Sherry and cook until almost all the Sherry has been absorbed. Strain the solids out of the stock and add 5 cups of strained stock to the pot. Cook on low heat for about 30 minutes.

With a sieve, strain the soup into a saucepan, pressing down to get all the juices out. Discard the solids. Whisk the tomato paste into the soup, it should be nice and smooth.

Melt the butter in a separate saucepan on low-medium heat. When the butter is golden, add the flour, whisking slowly and constantly until it turns a nice light golden brown color. Slowly add the heavy cream to the roux, whisking the whole time. Simmer over low heat until thick and smooth. Set aside.

To finish the bisque, slowly whisk the cream sauce into the soup over low heat. Season with salt, pepper, and a dash of cayenne pepper. Add the chopped lobster about 5 minutes before serving to warm the meat. Adding the meat too soon can overcook it. Ladle the soup into warm bowls and serve with a glass of Reserve Spanish Cowboy.