The meat was delicious. Sweet and tender, dipped into home made mayonnaise I preferred it to the clarified butter. Little legs were sucked of any meat within and we sprayed ourselves with viscera extracting every morsel. Hunks of bread were also slathered with mayonnaise and we pondered over what lucky sods we were.
None of it should go to waste though; any juices lost on pulling out the meat was collected in a baking tray. The leftover shells went into a huge stock pot with the juices and along with carrot, onion, celery, bay and herbs this was simmered for a few hours, to be turned into a light bisque. The resultant soup, finished off with cream had a strong hit of the seaside. Heavy on the lobster flavour, it was the perfect use for what is usually just destined for the bin. Had we had any lobster meat leftover it would have been good to add that too, but really - who has leftover lobster meat?
The shells of 3 lobsters
2 sticks of celery
A few peppercorns
2 bay leaves
A handful of parsley
A few sprigs of thyme
Enough water to cover the above
2 tbsp tomato puree
1 potato, diced (optional)
70ml double cream
A good glug of brandy
Get all the aromatics in the pot with the lobster shells and bring to the simmer. Simmer for a good few hours with the lid off, topping up with more water to cover half way through. After about 3 hours, strain it and then reduce by at least half - taste every so often and when it's deep enough in flavour, it's done. If you like a thicker soup, add the potato 30 minutes before you finish and then puree the soup.
Turn it on low, add the tomato puree stirring well, and then add the brandy. Simmer off the alcohol and then add the cream, stirring well. Garnish with a few leaves of parsley (I also added some slivered leeks but that's optional) and serve.