lobster bisque for the bouillabaisse

For 4 people

Ingredients

# 1 lobster

# 5 tablespoons extra-virgin olive oil

# 5 tablespoons unsalted butter

# 1 leek, halved lengthwise

# 2 onions, diced

# 1 stalk celery, in big chunks

# 6 sprigs fresh thyme

# 3 cloves garlic

# 2 tablespoons tomato paste

#1 cup white wine

# 1 teaspoon whole peppercorns

# 1 teaspoon coriander seeds

# 1 teaspoon fennel seeds

# 1 bay leaf

# 1/2 cup cognac

# 4 tablespoons all-purpose flour mixed with 2 tbsp melted butter

# 4 cups heavy cream

# Kosher salt and cayenne pepper

Directions :

Dispatch the lobsters by plunging a sharp knife directly behind its head. Cut the lobster in half lengthwise, chop into big chunks; cut the claws in
thirds, Remove the head sac and liver and discard them. Sear, the lobster in EVOO and butter until golden brown. Remove the lobster from the pot
and reserve.

Add in the pot, leek, onions, celery, thyme, garlic. Sweat the veggies with no coloration, stir in tomato paste, cook for 2 minutes.

Deglaze with white wine and reduce to dry, add lobster the cognac and all the spices in, then cover with cold water. Bring to boil then simmer down
for 20 min.
Strain the broth out, blend the lobster and garnish into a blender with some of the broth to make a paste. Put broth and paste back in the pot and
cook for another 15 min. Strain through a chinois or a cheese cloth into a clean pot. Bring to boil and stir in the flour butter mix, and cook on
simmer for 10 minutes until it thickens.

Wisk in the cream, season with salt and cayenne, reserve.