Lobster Bisque

Directions

1. 1
   Melt butter in a soup pot over medium heat.
2. 2
   Add shallot, carrot and celery, saut for about three minutes.Stir in thyme, tarragon, smoked paprika, salt, pepper and bay leaves, saut for another two minutes.
3. 3
   Add garlic, saut for one minute.Stir in tomato paste and cook until paste has melted and is coating the vegetable mixture.Stir in flour until mixture is well coated.
4. 4
   Add brandy and stir until evaporated.Stir in wine and cook for 1 minute.Stir in seafood stock.Bring mixture to a boil.Reduce heat and simmer for 10 minutes, uncovered.While mixture simmers, remove lobster meat from the shells and chop into bite size pieces.
5. 5
   Add half of the lobster to the bisque, cover and simmer for 30 minutes.Puree mixture with an immersion blender or in batches in a regular blender until very smooth.Stir in half and half and bring to a simmer.Melt remaining butter in a saute pan.Saut remaining lobster until cooked through.Divide loberster between 4 bowls and ladle bisque over the top.
6. 6
   Garnish with chopped parsley, if desired.