Bisque de homard

Method

1. 1 Separate the lobster meat, keeping the shell and head intact as they are the heart of the soup.
2. 2 Toast the shrimp shells with butter over high heat for 5 minutes until they turn red and become fragrant.
3. 3 Sauté the chopped carrots, onions, and celery for 5 minutes, then add the thick tomato sauce and stir for another 2 minutes.
4. 4 Pour in some Cognac, let it evaporate, then add white wine and water, and simmer the rice for 40 minutes.
5. 5 Grind the entire pot, then strain and press through a fine sieve twice, discarding all the pulp and peel.
6. 6 Reheat the soup, add the fresh cream, season with salt and pepper, and top with the pan-fried shrimp.

With an appliance

• Oven 2 hr 4 min

  Replace step 4: Cover the pot with shrimp shells, wine, and rice, place it on the middle rack of the oven at 155 degrees for 42 minutes; about 2 minutes longer than on the stovetop, but the cream base won't burn, the shells will separate evenly, and no stirring is needed. Fresh cream can still be added after straining.