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1
Dispatch the lobsters by plunging a sharp knife directly behind its head.
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2
Cut the lobster in half lengthwise; make sure to collect the juices that will run out.
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3
Remove the claws and tail pieces and set aside.
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4
Remove the head sac and liver and discard them; cut the body into pieces.
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5
Alternately, you can have your fishmonger do this.
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6
Heat 3 tablespoons olive oil in a large pot over medium heat and melt 3 tablespoons butter in it.
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7
Add the chopped lobster bodies and heads and their juices, the leeks, 1 onion, celery, carrots, 1/2 the thyme, 1/2 the orange zest and the tomato paste.
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8
Cook until the shells are red and the vegetables are soft, about 10 to 15 minutes.
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9
Remove the pot from the heat and carefully pour in 1/4 cup cognac.
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10
Ignite the cognac with a long kitchen match and let the alcohol burn off.
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11
Return to the heat, sprinkle in the flour, stir, and cook for another 2 minutes.
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12
Add water to cover and stir up all the browned bits on the bottom of the pot with a wooden spoon.
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13
Add the cream and bring to a boil.
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14
Immediately decrease the heat and gently simmer until the soup is reduced and thickened, about 30 to 45 minutes.
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15
Strain this into a clean pot and season with salt and pepper if needed; keep warm.
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16
Meanwhile, heat the oven to 400 degrees F. Heat the remaining 2 tablespoons olive oil and 2 tablespoons butter in an ovenproof skillet over medium heat.
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17
Add remaining onion, thyme, bay leaf, and orange zest along with the peppercorns and let this mixture cook for about 5 minutes.
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18
Add the lobster claws and tails; toss to coat with the fat and flavors.
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19
Remove the pan from the heat and carefully pour in the remaining 1/4 cup cognac.
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20
Ignite the cognac with a long kitchen match and let the alcohol burn off.
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21
Put the pan into the oven and roast until the lobster pieces are cooked through, about 15 minutes.
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22
Remove the lobster pieces and set aside.
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23
When they are cool enough to handle, remove the lobster meat from the claws and tails.
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24
Chop the meat roughly and add it to the strained bisque.
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25
To serve, ladle the bisque into warmed soup bowls.
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26
Top with the Grilled Brie and Tomato, if desired.
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27
Heat the broiler.
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28
Put the cherry tomatoes onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper.
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29
Broil them until they burst; set them aside.
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30
Butter the bread on both sides and top each with several slices of brie.
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31
Broil until the cheese is bubbling and slightly browned.
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32
Top with the tomatoes.
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33
Serve immediately.
