Steak And Ale Lobster Bisque

Prepare lobster by cutting in half lengthwise through head and body first. Remove tail halves and claw and knuckle sections. These are the sections with the meat for the bisque. Cut body into 2 inch pieces.

Heat oil on medium high heat in a 4-quart stock pot and add chopped onions, garlic, shallots, carrots, celery and all of the lobster. Cook on medium to medium-high heat, stirring continually, 8 to 12 minutes or until the lobster shells start to turn red.

Remove just the lobster pieces that contain meat and let cool for 10 minutes. Deglaze the pan with the sherry.

Add peppercorns, cayenne, parsley, bay leaves, thyme and tomato puree. Cook, stirring, 5 minutes.

Place water and heavy cream into pot and bring to a boil.

Remove lobster meat from cooled lobster and reserve for the final presentation. Add remaining shells to the creamy stock. Let simmer and reduce by 25 percent.

In a separate 3-quart pot, melt butter on medium heat. Stir in flour with a wire whisk to make a roux. Lower heat and slowly cook the flour and butter for about 5 minutes. The roux should be blond in color and have a buttery aroma.

When the creamy stock is reduced, strain into the pot with the roux and whip with a wire whisk. Discard shell and vegetable mixture.

Chop the lobster meat into 1/2 inch pieces and stir into bisque. Salt and pepper to taste. Portion bisque into bowls and garnish with chopped chives.