Lobster Bisque

Cook the 2 lobsters just until the meat releases from the shell.

Remove the meat, cut it into bite-size pieces, and keep it aside so it does not toughen while the shell stock is made.

Finely chop the onion, carrot, and 2 celery stalks.

Melt 3 tablespoons butter in a heavy pot over medium heat, then cook the vegetables for about 5 minutes until glossy and lightly softened, without browning them hard.

Add the lobster shells and raise the heat to medium-high.

Cook for about 8 minutes, stirring often, until the shells darken and brown flavor builds on the bottom of the pot without turning black.

Lower the heat briefly and pour in 50 ml cognac, standing back as it flames or steams.

When the sharp alcohol smell fades, add 200 g whole tomatoes and 800 ml fish stock, scraping the browned base clean.

When the liquid comes to a boil, reduce to low and simmer for at least 30 minutes.

Skim foam as needed, press the shells to extract flavor, then strain through a fine sieve for a smooth broth.

Return the strained broth to the pot, add 300 ml heavy cream, and warm over low heat without boiling.

Once smooth and slightly thickened, fold in the lobster meat and 5 g tarragon just before serving.