3 oz Cognac – divided in sidecars – optional garnish or shot
Instructions
Prepare a pot of water over a steamer insert and bring it to a boil. Quickly kill the lobsters by splitting the heads with a chef’s knife. Separate each lobster by twisting off the knuckles with claws, then twisting apart the heads and tails
Place the claws and tails in the steamer pot, cover and par-cook for 2.5 minutes. Transfer to a cutting board set in a rimmed baking sheet. Remove the steamer pot from heat, set aside and reserve the water
When the lobster is cool enough to handle, remove the tail, claw, and knuckle meat from shells using kitchen shears, a shellfish cracker and/or a mallet (watch for splatter!). Cut the meat into bite-size pieces and transfer to the refrigerator in a covered container. Reserve the shells and juices
Cut and chop the remaining lobster heads and bodies into large pieces and reserve everything, especially all the liquids
Heat the olive oil and butter in a dutch oven over medium heat, then add the vegetables and herbs. Stir occasionally and sweat until the shallots are translucent – about 5 minutes, then add all the reserved shells, bodies and liquids captured in the baking sheet. Sauté for 5 minutes, then add the tomato paste. Stir and cook for an additional 3 minutes
Add the sherry and the cognac, cook until the alcohol has evaporated – 1-2 minutes. Add the clam juice and 2.5 cups of the reserved lobster-steaming water. Bring to a low simmer and cook, covered, for 1 hour
Strain through a colander, pressing down hard on the solids to extract as much liquid as possible. Strain again through a fine mesh sieve to remove any tiny pieces of shell. Wipe out the dutch oven and pour in the broth. Add the rice and cook covered for 30 minutes. The rice should be very, very soft and mushy
Transfer the broth and rice to a blender, blend on high speed until it is completely pureed – about 30 seconds. Wipe out the dutch oven again and pour the bisque back into the pot. Add the cream, whisk it together and bring to a very low simmer. Season to taste with the salt and cayenne pepper. Add the reserved lobster meat and let it heat through – about 3 minutes
Optional lobster tail garnish: Steam the reserved tail 1 minute per ounce, remove from shell and cut into bite-size chunks
Serve in a shallow bowl with a side car of cognac and an optional garnish of chunk lobster tail and chives