Lobster Bisque

Our New Year's Eve this year was a stay-at-home affair. A bottle of Schramsberg. Some nibbles. And, as a grand finale, this delicious bisque.

This was the first time I had made it, and, not finding a recipe I thought I would really like, I researched and then came up with this one on my own. Essentially it's a great lobster stock combined with a seasoned vegetable broth (both cooked slowly to bring out loads of flavor) and then decked out with heavy cream and a bit of sherry. Thumbs up...even if I do say so myself.

Lobster Bisque
Makes 8-10 servings.

2 1 1/2 pound live lobsters
Water
6 ounces tomato paste
2 tablespoons olive oil
2 tomatoes, diced
1 carrot, sliced
4 stalks celery (with leaves), sliced
1 onion, diced
1 garlic clove, peeled and crushed
2 shallots, diced
2 sprigs thyme
2 bay leaves
1/2 cup fresh flat-leaf parsley
8 peppercorns
1/2 teaspoon saffron threads
3 cups cream
1/2 cup good-quality dry sherry
1/4 cup cornstarch
1/2 cup water

In a large stockpot filled with boiling (unsalted) water, submerge the lobsters headfirst. Cover and cook for eight minutes. Remove the lobsters and reserve the cooking liquid.

Let the lobsters rest until cool enough to handle. Reserving the shells, remove the meat from the claws and the tails and set aside.

Cut the lobster bodies into three or four pieces each and place the pieces, along with the claw and tail shells, into a stockpot with 6 cups of the reserved lobster cooking liquid. Stir in tomato paste. Bring to a boil, reduce the heat and simmer, uncovered for 1 1/2 hours.

Meanwhile in another large sauce pan, over medium high-heat, heat the olive oil. Add the tomatoes, carrot, celery, onion , garlic and shallots. Stirring occasionally, cook the vegetables until the onions are slightly translucent, about 8 minutes. (Be careful not to allow anything to brown.)

Add another 6 cups of the reserved lobster cooking liquid and bring to a boil. Reduce heat to a simmer and add thyme, bay leaves, parsley, peppercorns and saffron threads. Simmer for 45 minutes.

Strain the lobster stock through a fine-mesh strainer into a large stock pot. (You're done with the cooking liquid, so it could go back in that pot if you'd like.) Discard the solids.

Strain the vegetable stock through a fine-mesh strainer into the same pot as the lobster stock, pressing on the solids to get as much of the flavorful liquid as possible. Discard the solids.

Place the stock pot with the combined lobster and vegetable stocks over low heat and bring to a simmer. Stir in the cream and the sherry and allow to cook for 20 minutes.

Combine the cornstarch and water in a small bowl or measuring cup. Whisk together so the cornstarch is completely dissolved. Pour into the bisque and cook for an additional 20 minutes.

Serve warm with pieces of the lobster claws and tail on top.