• 2 City Fish Market live 1¼lb lobsters, steamed and meat removed, shells reserved
• 4 tbsp unsalted butter, divided
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 3 tbsp tomato paste
• 1/4 cup brandy or dry sherry (optional)
• 4 cups seafood or chicken stock
• 1 bay leaf
• 3 tbsp all-purpose flour
• 1 cup heavy cream
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp fresh chives, chopped

1. Toast the shells: In a large pot, melt 2 tbsp butter over medium-high heat. Add the reserved lobster shells and cook, stirring, until fragrant, about 3 minutes.
2. Build the vegetable base: Add onion, carrots, celery, and garlic. Cook until softened, about 5 minutes. Stir in tomato paste and cook 1-2 minutes more.
3. Simmer the stock: If using, pour in brandy or sherry and let it bubble for 1 minute. Add stock and bay leaf. Bring to a simmer and cook uncovered for 25 minutes.
4. Strain the stock: Strain the stock through a fine mesh sieve, discarding the shells and vegetables. Return the strained liquid to the pot.
5. Thicken the bisque: In a small pan, melt remaining butter and whisk in flour to make a roux. Cook 1-2 minutes, then whisk into the strained stock until thickened.
6. Finish the bisque: Stir in heavy cream, salt, and pepper. Simmer gently for 5 minutes, then fold in the reserved lobster meat and warm through.
7. Serve: Ladle into bowls and garnish with chives. Serve hot.