Lobster Bisque Recipe

4 tbsp. olive oil
2 lbs. lobster shells
4 tbsp. chopped onions
1/2 cup chopped leeks
1 garlic clove
4 tbsp. chopped carrots
1 cup chopped tomato
2 tbsp. tomato paste
3 oz. Cognac
1 1/2 cups flour
1 tbsp. paprika
1/2 cup white wine
1 qt. fish stock
2 bay leaves
8 black peppercorns
1 sprig fresh thyme
1 tbsp. salt
salt and pepper

Heat oil in a heavy-bottomed pan, add lobster shells, stir constantly for 3-4 minutes. Add chopped onions, leeks, garlic and carrots. Stir again for 3-4 minutes. Add tomato and tomato paste and flambe with cognac. Spring with flour, paprika and stir in very well. Add white wine and hot fish stock. Stir virgorously until smooth. Bring to a slow boil, add bay leaf, peppercorns, thyme, and salt and simmer for 1 hour, skimming occasionally. Strain, through a sieve, and correct seasoning, add salt and pepper to taste. Serve hot. Garnish with a dollop of whipped cream, small pieces of chopped lobster,chopped parsley.