Lobster Bisque Lfl 3

• 2 1 1/2 lb. Lobsters
• 1 cup tomato paste
• 1 cup onion, coarsely chopped
• 1/2 cup sweet potato, peeled and coarsely chopped
• 1/2 cup celery, coarsely chopped
• 1/2 cup carrot, coarsely chopped
• 1 bouquet garni with 3 sprigs thyme, 3 sprigs tarragon, 3 sprigs parsley, 3 bay leaves, 1 star anise
• 1/2 cup brandy
• 1/2 cup cream sherry
• 3 cups cream
• 3 tablespoons corn starch
• salt
• pepper

1. Measure 8 cups water into medium or large stockpot. Note approximate level of water. Then add enough water to cover 2 lobsters with a little extra to spare.rnBring water to a boil with 1 t salt added. Add both lobsters. When water reboils turn down to a simmer and cook for 16 minutes. Remove lobsters with tongs and allow to cool. Strain water and bring to a boil again. You want to reduce it to that level of 8 cups you originally eyeballed.
2. Remove the meat from the tails, claws and legs. Cut bodies in half and save any roe and tamalley. Place all shell and body pieces on a sheet pan and roast in a 375 degree oven for 15-20 minutes (until shells start to color).
3. Put roasted shells in reserved 8 cups of broth and simmer covered for 15 minutes.rnStrain broth and discard shells.
4. add roe, tamalley, tomato paste, onions, sweet potatoes, carrots, celery, bouquet garni and simmer 20 minutes.
5. discard bouquet garni and puree stock. Force everything through fine to medium mesh sieve.
6. bring back to a simmer. add cream slowly while stirring. add brandy and sherry and simmer 5 minutes. add cornstarch to 1/4 cup water, stir and add. Simmer for 20 minutes. Adjust for salt and pepper.rnFeel free to add lobster meat if you prefer.

lobsters, tomato paste, onion, sweet potato, celery, carrot, bouquet garni, brandy, cream sherry, cream, corn starch, salt, pepper

Taken from food52.com/recipes/23987-lobster-bisque-lfl-3 (may not work)