Takes 45 minutes preparation

Ingredients
500 g lobster heads
50 ml olive oil
1 Tbsp tomato paste
1 carrot, diced
1 onion, diced
1 stalk celery, diced
5 cloves of garlic, chopped
1 L fish or vegetable stock
3 tomatoes, chopped
1 sprig thyme
1 orange, zest only
500 ml cream
Dash of Cognac

Steps
Crush and roughly chop the lobster heads.
In a large, shallow saucepan, heat the olive oil over high heat, then add the lobster heads and cook until they turn red.
Add tomato paste and cook for a further 3 - 5 minutes before adding the carrot, onion, celery and garlic. Cook until the vegetables take on colour.
Pour in fish or vegetable stock and add tomatoes, thyme and orange zest. Simmer for 20 minutes, then remove from stove and set aside for 10 minutes.
Pass the stock through a fine sieve to strain out the solids.
To serve, bring the lobster stock to a boil. Add the cream and simmer for 5 minutes. Transfer into a blender and add the Cognac. Using a hand-held blender or food processor, pulse the bisque to create some foam. Serve immediately.

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