Paired With
2012 Ponzi, Chardonnay 'Aurora Vineyard', Chehalem Mountain, Oregon
 
3 lb live lobster (or two 1-1/2 lb lobsters)
1 yellow onion, chopped
4 celery ribs, chopped
2 carrots, chopped
3 roma tomatoes, chopped
1 whole head garlic, sliced in half horizontally
2 tablespoons olive oil
2 tablespoons tarragon leaves, chopped
2 tablespoons thyme, chopped
1 bay leaf
8 black peppercorns
6 cups water
1/2 cup brandy
1/2 cup sherry
1/4 cup tomato paste
1/2 cup heavy cream
1-1/2 tablespoons cornstarch
1/4 cup chives, chopped
Salt and pepper to taste
 
Preparation
Prep the lobsters by shoving a wooden skewer along the length of the tail to keep it straight while cooking. 
Fill a large stockpot with salted water and bring to a boil. Plunge lobster headfirst into water and cook, covered, over high heat for 8 minutes.  Then use tongs to remove the lobster and place in the freezer to cool.
Working over a bowl to catch the juices, twist off the tail and claws. Reserve tomalley and discard head sacs, lung gills, and any roe. Remove the meat from the claws and tail, reserving shells and lobster body.
Return the tomalley and shells to the lobster water, heat on high, and reduce in half.
Coarsely chop the meat and transfer to a bowl. Cover and chill lobster meat.
In a large saute pan, heat the oil over medium-high until hot but not smoking.  Add the lobster shells, onion, celery, carrot, garlic, tarragon, thyme, peppercorns, brandy, and sherry and simmer, stirring, until almost all the liquid is evaporated, about 5 minutes.
Add 4 cups of the lobster stock. Simmer, uncovered, stirring occasionally for an hour.
Strain the mixture through a fine-mesh sieve, twice, to ensure you catch all the shell. Press on the solids to extract all liquid.  Reserve the liquid and discard the rest.
In a large saucepan, cook the tomato paste for 3 minutes, stirring constantly.  Then add the reserved liquid and simmer until reduced to 3 cups, about 20 minutes.
Add the cream and simmer for 10 minutes.

In a small bowl, whisk together the cornstarch and water, then stir into the bisque. Simmer, stirring constantly, for 2 minutes or until the bisque slightly thickens. 

Add the lobster meat and any reserved juices to the bisque and simmer for one minute. Season with salt and pepper, then serve, garnished with chives.

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Courtesy of Culinary Confessions and Sommelier Benjamin Clark