Steamed Lobster with Bisque

References: https://www.youtube.com/watch?v=ZgJShXFocdA, https://www.youtube.com/watch?v=2oewETsgZAc, https://www.youtube.com/watch?v=WYz2IOAec5U

Step 1. Steam lobster to ensure the meat is tender than boiling. Refernce cooking times: 1 Lb = 9 mins, 1.5 lbs = 11 mins, 2 lbs = 12 mins, …

Step 2. Lobster Stock. Clarify Butter (Optional): Melt unsalted butter over low heat, skim off the foamy milk solids, and reserve the clear butter for sautéing. Sauté Lobster Shells: Heat a wide pot on high with ~60 g clarified butter (or enough to coat the bottom). Add 1,000 g lobster shells and cook until lightly browned (~5 minutes), developing fond on the pot. Add Butter & Aromatics: Reduce heat to medium and add 100 g cold, cubed butter; cook until it begins to brown (~3 minutes). Push shells aside and add 600 g canned tomatoes (with juice); scrape the bottom to loosen fond for ~1 minute. Stir in 240 g sliced carrots and ~15 g tarragon, cooking ~3–4 minutes. Add Water & Simmer: Pour in 4 quarts (~4 liters) water. Bring to a boil, then reduce to a gentle simmer. Simmer until the liquid reduces by about 25% (~25 minutes), scraping the bottom occasionally. Strain & Further Reduce: Strain out the shells (press or squeeze them if possible to extract extra flavor). Double-strain if desired to remove small particles. Transfer stock to a clean pot and rapidly reduce until you have ~1,500 g of stock (about 1½ quarts). Cool quickly (e.g., over an ice bath). Store in the fridge (up to 3 days) or freezer (up to 3 months).

Step 3. Bisque. Brown Additional Lobster Shells in Butter: Heat a wide pot on high until it just starts to smoke. Add 100 g clarified butter plus 625 g lobster shells. Cook until shells turn golden brown (~8 minutes). Deglaze with Armagnac/Cognac: Turn off heat, add 125 g Armagnac (or Cognac). Scrape the bottom with a flat wooden spoon to loosen fond. Turn heat back to medium. Add Aromatic Veggies: Stir in 210 g diced onion, 125 g thinly sliced carrots, 140 g sliced mushrooms, and 90 g sliced leeks. Incorporate Lobster Stock: Pour in 1,500 g of the prepared lobster stock. Scrape up any fond from the bottom, then bring to a boil. Simmer with Herbs & Cream: Add 3 sprigs thyme, 5 bay leaves, 10g tomato paste, and 315 g cream. Lower heat to a gentle simmer and cook ~40–45 minutes (reduce by about one-third). Strain & Press Shells: Strain out the shells (press them if possible to extract flavor). Double-strain into a clean pot, removing any solids. Thicken with Rice & Reduce: Add 50 g short-grain rice (e.g., sushi rice) to the pot. Cook on high heat and skim off any foam. Reduce until only ~850 g of liquid remains (~30 minutes). Blend (with Rice) & Final Seasoning: Transfer the hot bisque plus the softened rice to a blender; blend until smooth. Add ~50 g whole butter, ~5 g lemon juice, and a splash of Cognac (to taste). Continue blending until fully emulsified.