Lobster and Corn Bisque
For 4 people

Stock:
1 whole lobster (2lbs)
2 table spoons of olive oil
1 cup dry white wine
2 heads of white corn
1 carrot
1 onion
¼ head of celery
2 garlic cloves
¼ cup tomato paste
¼ cup brandy
1 sprig of thyme
½ bay leaves
Water
Sal and pepper


Roux:
2 oz flour
1½ oz butter

1½ cups of heavy cream
Chopped chives

Preparation:

Stock:
Clean the corn heads and remove the kennels. Save the cob
Wash and dice roughly all the other vegetables.
If you are using a live lobster, insert a sharp knife through his head to kill it then cut it in half.
Roast the lobster in a stock pot with the olive oil; add the vegetables then the tomato paste and the herbs. Add the corn cobs back in the pot
Flambé with the brandy and cover with the white wine and water.
Cook for 15 minutes and remove the meat from the lobster. Put the shell back in the pot and simmer for another 1 hour, skimming the top of the liquid from time to time.
Put the stock through a fine strainer.

Roux:
Melt the butter in another pot and add the flour, cook slowly for 10 minute without letting the roux get any color. Let it cool of.


Add the cold roux into the boiling stock and whisk until it is completely dissolved.
Simmer for about 15 minutes, the soup will thicken. If necessary add a little more roux.
Add the cream and adjust the seasoning.

Blanch the corn kennels in salted water. Dice the lobster meat.
Add both back into the soup and serve hot.