Lobster bisque

Ingredients:

• 2 steamed lobsters, weighing 1 kg each
• 4 tablespoons unsalted butter
• 0.5 tbsp. dry sherry
• 0.5 cup chopped celery
• 3 cloves garlic, crushed
• 2 bay leaves
• 1 teaspoon black peppercorns
• 1 cup chopped onion
• 0.5 cup chopped carrots
• 0.5 cup chopped champignons
• 2 tbsp tomato paste
• 1/8 tsp cayenne pepper
• 0.5 cups dry white wine
• 3/4 cup whole milk
• 3/4 cup heavy cream
• 2 tablespoons chopped fresh chives

Preparation:

1. Cut off the lobster claws and tails. Remove the meat, discarding the green livers, and set the shells aside. Coarsely chop the meat, making about 2.5 cups, and transfer to a bowl; cover and refrigerate.
2. In a large saucepan over medium heat, melt 2 tablespoons of butter. Add the lobster shells and cook, stirring frequently, for about 8 minutes. Pour in the sherry and cook until the liquid has almost evaporated, about 2 minutes. Add the celery, garlic, bay leaf, peppercorns, 4 tablespoons of water, and 1/2 teaspoon of salt. Increase the heat to high and bring to a boil. Then reduce the heat to medium-low and simmer until the liquid has evaporated to about 2 1/2 cups, about 15 minutes. Strain through a fine-mesh sieve into a bowl.
3. Meanwhile, melt the remaining 2 tablespoons butter in a medium skillet over medium heat. Add the onion, carrot, mushrooms, tomato paste, cayenne pepper, and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the wine and bring to a simmer. Reduce the heat to medium-low, add the lobster broth, and simmer until the liquid has reduced to about 2 cups, about 10 minutes. Remove from the heat.
4. Blend the mixture with an immersion blender until smooth. Place over medium heat, add the milk and cream, and bring to a boil. Add the lobster meat, reserving 1/4 cup for serving. You can make the lobster bisque up to 3 days in advance.
5. To serve, ladle the soup into bowls and top with the lobster meat and chives.