Classic Lobster Bisque

3 (1 1/4-pound) lobsters (steamed)
4 tablespoons butter
1/2 cup shallot or onion (chopped)
1/2 cup celery (chopped)
1/2 cup dry sherry, (plus extra for serving)
4 cups fish stock (or clam juice)
4 cups water
2 garlic cloves (pressed)
2 bay leaves
1/4 cup tomato paste
2 tablespoons cornstarch
1/2 cup heavy cream
2 tablespoons fresh tarragon (chopped)

Takes 105 minutes, serves eight people.

Gather the ingredients.
Ingredients for lobster bisque
Twist the claws and tails off of the lobsters.
Twist claws
Remove and discard the green tomalley and organs from the bodies, reserving the shells.
Remove and discard tomalley
Remove the meat from the claws and tails, reserving the shells.
Remove meat
Coarsely chop the lobster meat, transfer to a bowl, and cover and chill until ready to use.
Chop lobster meat
Chop the lobster shells into smaller pieces.
Chop lobster
Melt the butter in a Dutch oven or large pot.
Melt the butter
Add the shallots and celery and cook, stirring often, until softened.
Add shallots
Add the lobster shells and cook, stirring occasionally, for 5 to 7 minutes, or until lightly browned.
Add lobster shells
Add the sherry and cook, stirring occasionally, until it almost all has evaporated.
Add sherry and cook
Stir in the fish broth and water, and add the garlic and bay leaves.
Stir in fish broth
Cover and bring the mixture to a boil.
Cover with lid
Reduce the heat to medium-low and simmer for 40 minutes.
Reduce heat
Pour the mixture through a fine-mesh strainer into a large bowl, discarding the solids. Wipe the pot clean.
Strain
In the clean pot, whisk together the tomato paste, cornstarch, and 1/2 cup of the lobster broth.
Whisk
Once the mixture is blended, gradually pour in the remaining broth and whisk until blended.
Whisk the sauce
Bring to a boil and reduce the heat to medium-low.
Bring to a boil
Stir in the cream, tarragon, and chopped lobster pieces (reserving a few of the larger pieces for garnish). Season to taste with salt and pepper.
Stir in spices
Simmer for 5 minutes or until the lobster meat is thoroughly heated.
Simmer
Ladle the bisque into shallow bowls, top with the reserved lobster pieces, and serve with extra sherry (for stirring into the soup), if desired.
Ladle into bowls
How to Steam a Lobster
To steam the lobsters, choose a kettle large enough to generously hold them. Add about 1 quart of water mixed with 2 tablespoons salt. The water should be about 2 inches deep. Bring the water to a boil.
Add the lobsters, cover, and steam for 12 to 15 minutes, or until the shells are bright red and the antenna pulls out easily.
Using a large pair of tongs, remove the lobsters to a large bowl or platter and let cool until they can be handled.