Ingredients:

– 2 medium-sized live lobsters (about 2 pounds each)
– 4 tablespoons unsalted butter
– 1 medium onion, finely chopped
– 2 celery stalks, finely chopped
– 2 carrots, finely chopped
– 4 garlic cloves, minced
– 2 tablespoons tomato paste
– 1/4 cup brandy
– 4 cups lobster stock (homemade or store-bought)
– 1 cup heavy cream
– 1/4 teaspoon cayenne pepper
– 1/4 teaspoon paprika
– 1/4 teaspoon dried thyme
– Salt and freshly ground black pepper to taste
– Fresh chives or parsley for garnish

Instructions:

1. Preparation:
– Begin by preparing the lobsters. Place a large pot of salted water over high heat and bring it to a rolling boil.
– Carefully lower the lobsters into the pot and let them cook for about 8-10 minutes until bright red.
– Remove the lobsters from the pot and let them cool before extracting the meat from the shells.
– Reserve the shells for later use in creating the lobster essence.

2. Creating the Lobster Essence:
– Melt 2 tablespoons of butter in a large pot over medium heat.
– Add the onion, celery, carrot, and garlic to the pot. Sauté until the vegetables become tender and fragrant, about 5-7 minutes.
– Stir in the tomato paste and cook for an additional 2 minutes.
– Add the lobster shells to the pot and stir, ensuring that they are well-coated.
– Increase the heat to high and pour in the brandy. Be cautious as it may ignite, and let the alcohol burn off for a minute or so.
– Add the lobster stock to the pot, ensuring that the shells are fully submerged.
– Bring the mixture to a boil, then decrease the heat and let it simmer for 30 minutes.
– Once done, strain the mixture through a fine-mesh sieve, pressing down on the solids to extract as much flavor as possible. Set the lobster essence aside.

3. Preparing the Soup Base:
– In a clean pot, melt the remaining 2 tablespoons of butter over medium heat.
– Add the cayenne pepper, paprika, and dried thyme to the pot, stirring continuously for about 1 minute until fragrant.
– Pour in the lobster essence and bring the mixture to a gentle simmer.
– Stir in the heavy cream and let the soup simmer for another 10 minutes, allowing the flavors to meld together.
– Season with salt and pepper to taste, keeping in mind that the lobster essence may already contain some salt.

4. Finishing Touches:
– Using an immersion blender or a regular blender, carefully blend the soup until smooth and velvety.
– Return the soup to low heat, gently warming it without boiling.
– While the soup is warming, finely chop the reserved lobster meat and set it aside for garnish.

5. Serving:
– Ladle the bisque into soup bowls.
– Garnish each bowl with a handful of the chopped lobster meat.
– Sprinkle some fresh chives or parsley on top for added freshness and visual appeal.
– Serve the lobster bisque hot, allowing its captivating flavors to embrace all your senses.

Tips and Variations:
– If you have access to extra lobster meat, consider adding some chunks to the bisque for added texture and indulgence.
– For a lighter version, you can substitute half of the heavy cream with milk or use a combination of heavy cream and unsweetened coconut milk.
– If you prefer a smoother bisque, you can strain it through a fine-mesh sieve before serving for an even silkier consistency.

This lobster bisque is much more than a soup; it is an experience, a piece of culinary artwork that elevates the ordinary to the extraordinary. It symbolizes the passion and dedication that food brings to our lives. So, take a moment to savor each spoonful, allowing the flavors to dance upon your taste buds and transport you to the shores of Marseille. Bon appétit!