Lobster Bisque

Wash lobster carcasses well and sear in very hot olive oil for 5 minutes. Deglaze with cognac. Slice carrots, celery, leeks, shallots and garlic and add to carcasses along with butter. Roast slowly. Cut tomatoes into quarters and stir in with tomato paste. Add all the spices, pour in about 500 ml of water, cover and simmer on low heat for about 45 minutes. Strain through a fine sieve and reduce by half. Add whipped cream, bring to a boil and thicken with starch mixed in a little water. Season to taste with salt and cayenne pepper. Blend with a hand blender, add lobster meat and heat, but do not boil anymore. Stir in whipped cream and serve quickly.

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