Rich and Creamy Lobster Bisque with Brandy and Tarragon

Instructions

1. 1

   Bring water to a boil in a saucepan

2. 2

   Add lobster tails and cook until shells are red and meat is done

3. 3

   Remove shells from water and reserve the cooking water

4. 4

   Remove meat from shells and set aside

5. 5

   Heat oil or butter over medium-low heat in a large pot or Dutch oven

6. 6

   Add lobster shells, onion, carrots, celery, and garlic and sweat vegetables until they become glossy and begin to soften

7. 7

   Add brandy, Pernod, tarragon, bay leaves, and peppercorns and turn heat up to medium

8. 8

   Simmer until liquid is almost completely reduced

9. 9

   Add reserved cooking water and clam juice to pot and bring to a boil

10. 10

    Boil until carrots are soft enough to cut with a butter knife

11. 11

    Remove lobster shells, tarragon stems, and bay leaves and blend mixture with immersion blender until smooth

12. 12

    Return blended contents to pot

13. 13

    Bring mixture back to a low simmer over medium heat and add tomato paste, heavy cream, and cornstarch slurry

14. 14

    Stir bisque until smooth and creamy

15. 15

    Season to taste with salt and pepper

16. 16

    Return reserved lobster meat to soup to warm through

17. 17

    Sprinkle top with tarragon and drizzle with heavy cream as desired