Lobster bisque from shells

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    Lobster Bisque

    Lobster Bisque Recipe

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    • 4 (1 1/4–pound; 560g) live lobsters

    • 1 (4-ounce; 115g) stick unsalted butter, plus more for garnish

    • 1/3 cup (80ml) extra-virgin olive oil

    • 2 medium carrots (about 12 ounces; 340g), diced

    • 2 medium yellow onions (about 1 pound; 450g), diced

    • 4 large celery ribs (about 6 ounces; 170g), diced

    • 4medium clovesgarlic, crushed

    • 2 tablespoons (25g) tomato paste

    • 1/4 cup (60ml) brandy

    • 1cup (240ml) dry white wine

    • 5cups (1.2L) homemade chicken stock or store-bought low-sodium chicken broth

    • 3sprigsflat-leaf parsley, plus minced leaves and tender stems for garnish

    • 3sprigstarragon, plus minced leaves for garnish

    • 1bay leaf

    • 1/2 cup (120ml) heavy cream

    • Kosher salt and freshly ground white or black pepper

    • Cayenne pepper, to taste

    • Minced fresh chives, for garnish

    • Ground coriander seeds, to taste

    1. Using a hefty chef's knife, kill each lobster by pressing the tip of the knife in the indentation just behind and between the eyes.

      Press down firmly, then split head in half

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