Lobster Bisque Recipe

Bring 8 cups of water and 2 teaspoons of salt to a boil. Add the lobster, head first, to the water, cover and cook for 11 minutes. Set the lobster on a rack above a plate to catch any juices. Remove the tail meat and reserve, chilled. Strain the lobster water into a large Dutch oven (there should be 6 cups).

Peel, devein and save all the shells of the shrimp. Reserve the shrimp. Add the shells to the lobster water along with the white peppercorns, 3 sprigs of thyme and the lobster shell. Bring to a boil, then simmer, covered, for 30 minutes.

Strain the lobster broth through cheesecloth into a bowl. Discard the shells. Wipe out the Dutch oven and put it over medium heat. Drop in 2 tablespoons of butter. When it's frothy, add the shrimp and cook, turning, until pink. Scrape into a bowl.

Put the Dutch oven back over the heat and add the remaining tablespoon of butter, followed by the onion, carrots, celery, 3 sprigs of thyme and lemon zest. Stir and cook for 8 minutes, then pour in the white wine and sherry. Add the tomato paste. Boil for 2 minutes. Scrape up any cooked bits on the bottom of the pan. Remove to a bowl.

Put the Dutch oven back on the heat and pour in the lobster broth, cream, chicken broth and rice. Cover and simmer until the rice is tender, about 20 minutes.

Working in batches, puree the shrimp, vegetable-wine mixture and lobster-rice broth in a blender. Strain, pressing out as much liquid as possible, into the top of a double boiler. Add the cayenne pepper and 1 teaspoon of salt. Reheat gently in the double boiler.

Meanwhile, chop the lobster meat and rub the toasted baguette slices with the garlic clove. Ladle the warm broth into each of 6 shallow bowls. Top each with a piece of toast and a small mound of lobster meat.