Lobster Bisque

Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add diced onions, leeks, celery stalks, and minced garlic, sautéing for 5-7 minutes until softened and translucent.

Stir in tomato paste and cook for 2 minutes to caramelize slightly. Add the lobster shells to the pot and toss to coat with the vegetable mixture.

Pour in the cognac and carefully flambé or allow to simmer for 2-3 minutes until the alcohol has largely evaporated. This step deepens the flavor profile of the bisque.

Add chicken broth, water, bay leaves, and bouquet garni to the pot, bringing the mixture to a boil. Reduce heat and simmer uncovered for 25-30 minutes to develop a deeply flavored stock.

Remove the lobster shells, bay leaves, and bouquet garni, then use an immersion blender to purée the soup until completely smooth. Strain the bisque through a fine-mesh sieve into a clean pot, pressing solids to extract maximum flavor.

Return the strained bisque to medium heat and stir in the heavy cream and fresh lemon juice. Simmer gently for 10 minutes, stirring occasionally, until the soup reaches a velvety, slightly thickened consistency.

Season generously with salt and freshly ground black pepper, adjusting acidity with additional lemon juice as needed. Add reserved lobster meat and heat through for 2-3 minutes without boiling.

Ladle the bisque into warmed bowls and garnish with freshly snipped chives and a small sprig of dill. Serve immediately while piping hot.