Bisque de homard

03 — Method

1. Plunge the 2 live lobsters head first into a large pot of boiling salted water for 1 minute. Lift them out and let cool for 5 minutes — this keeps the meat tender.
2. Shell the lobsters: cut off the tails and crack them with a heavy knife. Set aside the tail and claw meat to garnish. Keep ALL the bodies, heads and shells — they’re the soul of the bisque.
3. ROUGHLY crush the bodies, heads and shells with a mortar and pestle to release as much flavor as possible. This step is ABSOLUTELY essential for a deep-flavored bisque.
4. Peel and finely dice the 2 carrots, yellow onion and celery stalk (mirepoix). Peel and finely chop the 2 shallots. Remove the germ from the 4 garlic cloves and crush them.
5. Heat 3 tbsp of olive oil and 30 g (1 oz) of butter in the very large pot over high heat. Cook the crushed shells for 10 minutes, stirring often with a wooden spoon, until bright red.
6. Add the mirepoix (carrots, onion, celery), shallots and garlic. Cook for 8 minutes, stirring, until colored. Add the tomato paste and cook 2 minutes to toast it.
7. Deglaze with the Cognac and flambé for 30 seconds. Pour in the dry white wine and reduce for 5 minutes over high heat. Add the crushed peeled tomatoes, saffron, cayenne and bouquet garni.
8. Pour in the hot fish stock and bring to a simmer. Cook over low heat for 1 hour. Blend well, then strain through a fine-mesh strainer, pressing hard. Stir in the crème fraîche and the rest of the butter. Serve with the lobster meat.