Lobster Bisque With Armagnac - cooking recipe

Ingredients

3 quarts water
4 (1 1/2 lb) live lobsters, split lengthwise
1/4 cup pure olive oil
1 lb fennel bulb (halved, cored and coarsely chopped)
3 celery ribs, coarsely chopped
2 carrots, coarsely chopped
1 large onion, coarsely chopped
1 leek, halved lengthwise and coarsely chopped
1 unpeeled head of garlic, halved crosswise
1/2 cup all-purpose flour
2 tablespoons tomato paste
2 cups dry white wine
3 tablespoons armagnac or 3 tablespoons cognac, plus more for serving
1 sprig fresh thyme
1 bay leaf
1 pinch saffron thread
1 cup heavy cream
salt & freshly ground black pepper
3 tablespoons finely chopped fresh parsley

Preparation

Boil water in a large stock pot.
Twist claws and tails off lobsters and reserve bodies. Add claws and tails to the boiling water. Simmer tails for 3 minutes, and claws until they turn bright red all over, about 8 minutes. Remove lobster pieces as they finish cooking and place in a large bowl. Reserve the cooking liquid.
Let the lobster cool slightly. Crack claws and remove the meat from the tails and claws, cover and refrigerate.
Twist legs off the lobster and cut the bodies into large pieces.
Heat olive oil in a large enameled cast-iron casserole. Add fennel, celery, carrot, onion, leek and garlic and cook over moderately high heat, stirring frequently, until the vegetables are browned, about 8 minutes.
Add legs and body pieces to the casserole and cook over high heat, stirring, until shells start to brown, about 8 minutes.
Sprinkle flour evenly over the shells and stir well. Add tomato paste and cook, stirring, until it starts to brown, about 3 minutes.
Stir in wine and Armagnac and simmer for 3 minutes.
Stir in thyme, bay leaf, saffron and the reserved lobster cooking liquid until smooth.
Simmer broth over low heat, skimming occasionally, for about 1 1/2 hours. Strain broth and press on the solids to extract as much liquid as you can. Return broth to the casserole.
Add heavy cream to the casserole and simmer for 5 minutes. Season the bisque with salt and pepper.
Cut reserved tail and claw meat into 1\" pieces. Add the meat to the simmering bisque and cook until just heated through, about 1 minute.
Add a splash of Armagnac to 8 soup plates. Ladle the lobster bisque into the soup plates, garnish with the parsley and serve.