Creamy Lobster Bisque

Step 1

Place the lobster tails on a cutting board shell-side up. Using a sharp chef's knife, slice each tail lengthwise down the center, splitting it in half from tip to base, so you have two mirror-image halves.

Step 2

Pull out the lobster meat from each half—it should come away from the shell easily. Cut the meat into bite-sized pieces (roughly 0.75 inch across).

Step 3

Mince the shallots until the pieces are the size of rice grains—about pencil-tip dots. Set aside in a small bowl.

Step 4

Place a large heavy-bottomed pot over medium heat. Add 3 tablespoons of butter and let it melt, swirling the pot once, until it no longer foams and smells nutty, about 2 minutes.

Step 5

Add the minced shallots to the hot butter and stir with a wooden spoon. Cook, stirring once every 15 seconds, until the shallots turn translucent and smell sweet and fragrant, about 3 to 4 minutes.

Step 6

Stir in the tomato paste and cook, stirring constantly, for 1 minute until the paste darkens slightly and smells concentrated.

Step 7

Pour in the brandy slowly—stand back slightly as it may flare. Stir and let it bubble gently, scraping up any stuck-on brown bits from the pot bottom with your spoon, for 2 minutes.

Step 8

Pour in 3 cups of fish stock and stir to combine. Bring the liquid to a gentle boil over medium-high heat—you'll see large bubbles breaking the surface every second or two.

Step 9

Lower the heat to medium-low so the soup simmers gently (small bubbles rise steadily from the bottom without the surface rolling). Cook uncovered for 15 minutes.

Step 10

Add the lobster meat pieces to the simmering soup and stir gently. Cook until the lobster is heated through and opaque throughout (cut a piece in half—no translucent center), about 4 minutes.

Step 11

Remove the pot from heat and let it cool for 1 minute so steam subsides. Stir in the heavy cream until evenly combined and the soup turns pale pink.

Step 12

Taste the soup from a spoon. Add salt and pepper in small pinches, tasting after each addition, until it tastes balanced and flavorful—not bland or oversalted.

Step 13

Ladle the bisque into four bowls, dividing the lobster pieces evenly. Scatter fresh chives or parsley on top if desired. Serve hot.