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Serves 2 entree-sized soups or 4 appetizer soups.
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Note: Lobster carcass and pieces can be frozen until ready to use for bisque.
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1. Chop the lobster remains (body and legs) into smaller pieces and place in a bowl.
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2. Melt butter in a large saucepan over high heat. Add onion, carrots, garlic and bay leaf to pot. Stir until veggies are translucent.
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3. Add tomato paste and stir together for a couple minutes. Add lobster pieces, then add brandy and white wine and mix well. Add tomatoes, thyme, cayenne and salt. Give it a quick stir and add water. Mix thoroughly. Let cook, uncovered, for about 1 hour, until volume is reduced by half.
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4. Once soup has reduced, place a fine mesh strainer over a large bowl. Strain the soup by ladling it into the strainer. Press the liquid out using the back of a large spoon. Discard the solids. Ensure there are no solids remaining in the pot and pour the liquid from the bowl back into the saucepan.
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5. Stir in cream and simmer for 10 minutes. In a small bowl, mix cornstarch with warm water and add to the soup. Simmer for a few minutes, and stir, until slightly thickened. Remove from heat. Skim off any fat from the top of the soup, then whisk quickly for a few minutes so the soup is frothy. This will help blend any remaining fat into the soup and incorporate air into it, making it lighter and creamier. Let soup stand for a few minutes so the froth subsides slightly.
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6. Drop a spoonful of lobster meat into each bowl. Ladle bisque into bowls over top of lobster. Garnish with fresh chopped parsley and sour cream. Serve with a warm cheese biscuit.
