1 bunch fresh chives, for garnish
For the lobster broth: Heat a large soup
pot on medium and add the butter, olive oil, garlic, carrots, celery
. Add the sea salt
and some freshly cracked pepper and saute for about 8 minutes. Deglaze
the pan with the brandy
and burn off the alcohol
. Pour in the white wine and reduce for 1 to 2 minutes. Add the vegetable stock
, tomato paste
, lobster carcasses (keep meat for later), bay leaves
, parsley and thyme. Top of with water, just enough to cover the shells. Turn the heat down to medium-low and simmer
, partially covered, for 1 hour.
For the dark roux: Heat a small saucepan
on medium. Add the butter and flour and whisk
continuously until amber in color and nutty smelling, 6 to 7 minutes. Remove from the heat.
For the bisque: Using strainer
, strain the lobster broth
into a medium pot. Add the dark roux, heavy cream and saffron and mix. Let reduce on medium-low heat until thick, another 15 to 20 minutes.
For the lobster meat: Heat a big pan on medium-high and melt
the butter. Add the lobster meat and saute until heated through, 1 to 2 minutes.
Spoon the lobster meat into a big bowl, ladle on the lobster bisque and top with chives