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1
Split the lobster in half.
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2
Twist off the claws and legs, break the claw apart at the joints, and crack the shells.
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3
Remove all meat from the lobster, chop the meat into small pieces, cover, and refrigerate.
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4
Chop the shell into rough pieces.
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5
Heat the butter in a large saucepan over medium heat.
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6
Add the onion, carrot, celery, leek, fennel, garlic, tarragon, and bay leaf.
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7
Cook, stirring occasionally, for about 10 minutes, until tender.
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8
Add the lobster shells.
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9
Stir in the fish stock, Cognac, wine, tomatoes, tomato paste, and rice.
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10
Bring to a boil, then simmer for 1 hour.
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11
Let cool.
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12
In batches, pulse the stock mixture in a blender to chop the shell into small pieces.
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13
Strain through a coarse sieve, pressing through as much liquid as possible.
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14
Strain again through a fine sieve to be sure that no shell remains in the soup.
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15
Return the soup to a boil.
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16
Stir in the cream and lemon juice, and season with cayenne, salt, and pepper.
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17
Stir in the lobster and heat through.
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18
Ladle into bowls, garnish with creme fraiche and chives, and serve hot.
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19
Variation:
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20
Crab Bisque: Substitute 1 cooked Dungeness crab for the lobster.
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21
Pull off the top shell, remove and discard the gills and grit sac.
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22
Pull off the legs and crack the claws.
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23
Remove all of the available meat from the crab, chop, and refrigerate.
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24
Reserve the crab shells to use in step Cook 2 tbsp peeled and chopped fresh ginger with the vegetables in step
