Lobster Bisque

Directions

1. 1
   Over medium heat in a large deep pot melt 2 tablespoons of butter.
2. 2
   Add the onion, garlic, carrot, bay leaf, and thyme.
3. 3
   Cook, stirring often, until the onion softens, about 5 to 10 minutes.
4. 4
   Add 3 pounds of the lobster meat to the pot.
5. 5
   Refrigerate the rest of the lobster meat.
6. 6
   Cook, stirring for about 5 minutes.
7. 7
   Add the wine and tomato.
8. 8
   Raise the heat to medium-high.
9. 9
   Bring to a boil, and then turn the heat to low.
10. 10
    Cover and cook for 10 minutes.
11. 11
    Add the stock.
12. 12
    Raise the heat to high, and bring back to a boil.
13. 13
    Once it boils, turn the heat to low and cover.
14. 14
    Cook for 20 minutes.
15. 15
    Use a hand blender to puree the soup.
16. 16
    (At this point, you may refrigerate the soup, covered, for up to 2 days.
17. 17
    Reheat before proceeding.)
18. 18
    Bring the soup to a boil.
19. 19
    Lower the heat to medium or medium-low so it bubbles gently.
20. 20
    Add the remaining butter in bits, stirring it in until it all melts.
21. 21
    Add the cream and the remaining lobster meat.
22. 22
    Heat through.
23. 23
    Season with salt and pepper to taste.
24. 24
    Stir in cognac.
25. 25
    Garnish with parsley.
26. 26
    Ladle into soup bowls or cups making sure each serving has some chunks of lobster meat.