"I make this utilizing left over lobster carcasses which I collect and store in the freezer. Besides being lower in calories and fat than most bisques, it is actually more flavorful then most and has a silky smooth texture. My friends and family love this recipe and say it is the best lobster bisque ever!"
Parboil the 1-1.25 lb whole lobster for 4 minutes (start time as soon as you drop the lobster in the boiling water). Remove meat & chop. Reserve tomalley & roe. Store in fridge.
Put carcasses in a roasting pan, drizzle with 3 tbsp of oil and cook in preheated 400 degree oven for 35 minutes. Turn once halfway through.
In 10 qt stock pot add 3 tbsp oil and cook the garlic, onions, carrots, celery and fennel until browned (approx 12 minutes).
Break up tomatoes and add them with their juices to the pot. Add 2 quarts of water, the stock & wine. Bring to a boil.
Transfer the lobster carcasses to the pot. Deglaze pan with 1 cup of water and add to the pot. Bring to a boil. Skim foam. Add red pepper, bay leaves, thyme, tarragon and saffron. Turn heat to low and simmer, partially covered for 1 1/2 hours, stirring occasionally. Taste, season with salt and pepper and simmer for another 30 minutes.
Set up a colander over a bowl or pan. Remove the carcasses one at a time and shake off any vegetables or herbs back into pot. Remove the bay leaves and discard. At this point the stock should be thick with vegetables, like a minestrone, but should have enough liquid to easily cover them. If not, add water till they are covered.
Add rice, tomalley and roe. Stir. Cover the pot and simmer for 30 minutes stirring occassionally to prevent the rice from sticking! The rice should be tender and slightly overcooked. Add the drippings from the lobster carcasses to the pot.
Puree the stock. If using food processor or blender do in batches and fill no more than half way. Strain.
Heat brandy in pan, ignite, let flames burn out and add to pot along with cream & reserved lobster meat. Add sherry just before serving.