Lobster Bisque with Cognac

For the lobster bisque: Cook the lobster in a pot of boiling water for 10 minutes or longer depending on size. Remove from pot and allow to cool. Use scissors to cut into the shell and discard the green innards and coral. Remove the meat. Chop the shell. Reserve 2-3 liters (approximately 8-12 cups) of the cooking water aside. 

Heat the oil in a pot. Add the shell and cook until fragrant and golden. Add 3 tablespoons of the tomato paste and cook until fragrant. Stir in the cognac and flambé. Cover with the reserved boiling water and simmer for 20 minutes. 

Rinse peel and dice the onions, carrots and celery. Place in a small saucepan and cover with vegetable stock. Add the thyme, parsley and saffron, and simmer for 15 minutes. Stir in the remaining tablespoon of tomato paste and season with pepper to taste.

Strain the lobster shell stock through a fine sieve into another pot, pressing on the shells to extract as much liquid as possible. Strain the vegetable stock through a fine sieve into the same pot and press on the vegetables to extract the juices.

Bring the soup to a boil and stir in the cream. In a bowl, blend the cornstarch with some water into a smooth paste. Stir into the bisque and simmer until thickened.

Season with salt and pepper to taste.

Cut the lobster meat into bite-size chunks. Place in decorative glasses. Pour the hot bisque over top.