Lobster Bisque

Instructions

1. Bring a large pot of salted water to a boil. Add the lobsters and cook for 8-10 minutes until bright red. Remove lobsters and let cool slightly.
2. Remove the lobster meat from the shells, reserving the shells. Chop the lobster meat into bite-sized pieces and refrigerate until needed.
3. In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic, cooking until vegetables are softened, about 5-7 minutes.
4. Add the lobster shells to the pot and cook for another 5 minutes, stirring frequently. Add brandy or sherry and cook for 2 minutes until reduced by half.
5. Stir in fish stock, tomato paste, paprika, salt, pepper, and bay leaf. Bring to a simmer and cook for 30 minutes, allowing flavors to meld.
6. Remove and discard the lobster shells and bay leaf. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
7. Return the soup to the pot and stir in the heavy cream and butter. Heat gently over low heat, but do not boil.
8. Add the reserved lobster meat to the soup and cook for an additional 5 minutes until heated through.
9. Adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with chopped parsley.