This recipe is very involved, if you watch the video and study the recipe, you will get good results.
Cooking the Lobsters:
Cook the lobsters in one gallon of water for about 8 minutes
Remove from water and place in a large bowl, allow to cool to room temperature
Remove meat from tail and claws, (see video) reserve shells and juice for stock.
Cut claw and tail meat into bite sized chunks, cover and reserve in the fridge.
Heat olive oil and butter in a large heavy stockpot at medium high heat.
Add onion, celery, carrot, tomato, the lobster shells and juice, cook for a couple minutes
Add the remaining ingredients and stir.
Cook for about 5 minutes, do not allow this to brown.
Add the water you cooked the lobster in
Cover, reduce heat to low and simmer slowly for an hour.
Strain stock into a clean sauce pan large enough to hold it, discard shells.
Return stock to a boil and reduce to one quart.
In a clean sauce pan, heat butter, add onions, shallots and garlic, sauté
Add flour and stir to form a roux.
Add 2 cups lobster stock and stir with a whisk, the mixture should become very thick.
Allow this to heat all the way through, add cream.
Add additional lobster stock to thin soup to a good thickness
Simmer for 15 minutes at low heat so the flour can cook out.
Season with sherry, salt and pepper.
Add the reserved lobster meat to the bisque.
Heat cognac and flame to release alcohol, add to bisque.
Finish with soft butter.
Serve piping hot.
* You may reserve a couple claws or lobster chunks to garnish the top of the soup.
* Check out the lobster stock video for a slightly different recipe and technique.