Lobster Bisque

Method

1. Melt the butter in a heavy-bottomed pot over medium heat until it begins to foam, then add the tomato paste and stir continuously for 3 to 4 minutes until it darkens slightly and becomes fragrant.
2. Pour in the cognac and allow it to deglaze the pot for 2 minutes, scraping up any caramelized bits from the bottom to build a deep, complex base.
3. Add the lobster to the pot and cook for 5 minutes, turning occasionally, until the meat is just cooked through and infused with the cognac and tomato flavors.
4. Pour in the heavy cream, reduce the heat to low, and simmer the bisque gently for 35 minutes, stirring occasionally, until the soup thickens to a velvety, rich consistency.
5. Carefully transfer the bisque to a blender and process until completely smooth, then return it to the pot and reheat over low heat for 2 minutes before ladling into warmed bowls.