Lobster Bisque

Tie 6 sprigs parsley, thyme, and bay leaf together with kitchen twine to make a bouquet garni; set aside. Working over a sieve set over a bowl to collect the lobster’s juices, separate claws and tail from body and crack claws. Cut tail into quarters crosswise; halve body lengthwise. Discard intestinal tract and sac behind head. Reserve lobster parts and juices separately.

Heat butter and oil in a deep skillet over high heat. Add lobster parts; cook, covered, turning once, until bright red, 6-7 minutes. Remove skillet from heat. Pour the lobster-infused butter into a bowl; set aside. Pour brandy over lobster; ignite with a match. When the flames subside, transfer lobster to a plate.

Heat reserved lobster-infused butter in the skillet over medium-high heat. Add remaining parsley, shallots, carrots, celery, garlic, onions, and salt. Cook until caramelized, 18-20 minutes. Add tomato paste; cook until browned, 3-4 minutes. Add wine; cook, scraping up browned bits, 2-3 minutes. Transfer mixture to a large pot. Add reserved lobster and juices, reserved bouquet garni, stock, cayenne, and salt; boil. Reduce heat to medium-low; simmer, covered, for 15-20 minutes; remove soup from heat.