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1
Wash & boil the fish bone to prepare stock. Remove bones & set aside.
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2
Take a deep breath. Position the tip of the knife blade & plunge it through to the cutting board to separate the lobster's head & tail. Lobsters can have the body parts cut off & still be moving. Refrigerate to keep it fresh.
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3
Heat oil & add butter. Fry the vegetables till soft & transfer into the pot of fish stock.
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4
Add lobster & wine. Quickly remove the tail when it's half-cooked.
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5
Using a sharp scissors, cut under shell of the tail section & pull out the flesh carefully. Put the meat aside & throw the shells back into the stock & simmer until liquid reduced by half.
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6
Remove shells & strain mixture by pressing gently down to extract liquid. Discard vegetables & shells but keep the head.
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7
Return liquid to pot. Add paste, parsley & simmer for another 15mins.
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8
When bisque is ready, stir in starch with cream. Stir over medium fire till thickened.
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9
Optional) If you're using brandy, you may wanna remove the pot from the heat & pour in the cognac before stirring in the flour (step 9). Ignite the cognac with a long kitchen match & let the alcohol burn off.
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10
Add the half-cooked lobster meat just before serving. Do not overcook.
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11
Add wine & season to taste. Serve piping hot & garnish with parsley. To enjoy the delicious lobster roe, use a lobster pick or skewer & pick out the flesh & roe from the head.
