The Best way to Make Lobster Bisque

1. **Lobster & Veggie Roast:** Preheat oven to 400F (200C). Toss 3-4 lobster tails, 2 cut celery stalks, 2 cut carrots, 1 whole onion, 5 cloves garlic, and 4 sprigs thyme with olive oil. Roast for 12 minutes.
2. **Prepare Stock:** After roasting, remove the lobster meat from the shells and set aside. Combine the roasted lobster shells and roasted vegetables in a pot. Add 2 quarts of water or seafood stock, 2 bay leaves, and 3 sprigs of thyme. Simmer for 15-20 minutes. Strain the liquid, discarding the solids, to create your lobster stock.
3. **Build Bisque Base:** In a large pot or Dutch oven, melt 1 stick of unsalted butter. Add the remaining 2 cut carrots, 2 cut celery stalks, 4 cloves garlic, and 1 whole onion. Sauté until softened. Stir in 1 tablespoon + 1 teaspoon lobster base (if using), 2 teaspoons cayenne pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1/4 cup + 1 tablespoon tomato paste. Cook for a few minutes, stirring.
4. **Thicken & Combine:** Sprinkle 4 tablespoons of flour over the vegetable mixture and cook for 1-2 minutes, stirring to create a roux. Gradually whisk in the prepared lobster stock until smooth and no lumps remain. Bring the bisque to a gentle simmer.
5. **Finish:** Stir in 1/2 cup heavy cream and a splash of cognac (optional). Season the bisque generously with salt and pepper to taste. Add the reserved cooked lobster meat to the bisque just before serving.