STOCK:

3 lbs. lobster
4 tbsp. vegetable oil
1 onion, finely chopped
2 stalks celery, finely chopped
2 carrots, finely chopped
3 cloves garlic, finely chopped
3 tbsp. tomato paste
2 bay leaves
1 tbsp. tarragon
1 tsp. thyme
1 tsp. peppercorns
1 c. white wine
1/4 c. brandy
4 c. fish stock
Salt and pepper to taste

Split the lobsters into halves and remove the sand sack. Then crack the claws. In a large pot, heat the oil over high heat and add the lobster. Cook until it turns red. Then add the vegetables and herbs. Continue to cook a few minutes. Add the fish stock, tomato paste, peppercorns, white wine and brandy. Let cook for 30 minutes. Adjust seasoning and strain the lobster stock.

BISQUE:

2 c. cream
Dash of Tabasco
1 tbsp. butter
2 tbsp. flour
Dash of brandy

Add cream to the strained lobster stock and bring to a boil. Melt the butter and add the flour to form a paste. Whisk in the beurre manie until slightly thickened. Adjust seasoning again and add a dash of brandy and Tabasco and serve immediately.