2 whole lobsters (about 1.5 lbs each)

1/4 cup unsalted butter

1/2 cup brandy

1 cup dry white wine

1 large onion, finely chopped

2 carrots, peeled and diced

2 celery stalks, diced

3 cloves garlic, minced

1 tablespoon tomato paste

4 cups seafood or lobster stock

1 teaspoon saffron threads

2 cups heavy cream

Salt and white pepper to taste

Fresh chives for garnish

Execution

Prepare the Lobsters: Boil the lobsters in a large pot of salted water for about 8-10 minutes until they turn red. Remove the meat from the shells, reserving the shells for later use. Chop the lobster meat into bite-sized pieces.

Saffron Infusion: In a small bowl, steep saffron threads in a tablespoon of warm water. Set aside.

Lobster Stock: In a large stockpot, melt butter over medium heat. Add lobster shells, onions, carrots, celery, and garlic. Sauté until vegetables are softened.

Deglaze with Brandy and Wine: Pour in brandy, scraping the bottom of the pot to deglaze. Add white wine and let it simmer until the liquid is reduced by half.

Add Tomato Paste and Stock: Stir in tomato paste, then add seafood or lobster stock. Bring to a boil, then reduce heat and simmer for 45-60 minutes to develop flavors.

Strain the Stock: Strain the stock through a fine mesh sieve, pressing on solids to extract all the liquid. Discard solids.

Finish the Bisque: Return the strained stock to the pot. Stir in the saffron infusion and chopped lobster meat. Pour in heavy cream and simmer for an additional 15-20 minutes. Season with salt and white pepper to taste.

Serve: Ladle the bisque into bowls, garnish with fresh chives, and serve hot.

Additional tips

• For added depth, roast the lobster shells in the oven before making the stock.
• Serve with crusty bread or croutons for a delightful texture contrast.
• Ensure the saffron is fully dissolved in the water for even flavor distribution.