Instructions

1. In a large soup pot, add 5 cups of water and bring it to boil. Add the lobsters (head down) and cook the lobsters for 10 mins. Use a strainer to remove the lobsters, let cool.
2. Extract the lobster meat from the tails and claws. Cut the lobster tails and claws into bite-sized pieces, set aside.
3. Add the lobster heads and shells back to the lobster boiling water. Simmer on medium-low heat for 30 minutes, or until the stock reduces to 4 cups. Strain the lobster stock, discard the heads and shell.
4. In a medium soup pot, heat up the butter and sauté the onion, carrot and tomato on low heat until the vegetables start to caramelize.
5. Add the lobster stock, white wine or Japanese cooking sake, brandy or sherry (if using), turmeric powder, bay leaves and Italian parsley sprigs. Simmer the bisque for 30 minutes over medium-low heat.
6. Discard the bay leaves and Italian parsley sprigs from the soup. Using a blender or immersion blender, puree the soup until smooth. Strain the soup using a fine mesh sieve. Discard the residue.
7. Simmer the soup again on low heat. Add the whipping cream and season with sea salt, freshly ground black pepper, cayenne pepper and mirin, if using.
8. Thicken the soup with corn starch plus water mixture. Simmer on low heat for 15 minutes or until the soup thickens to your desired thickness.
9. Add the lobster meat into the soup, stir to combine well. Turn off the heat and ladle the lobster bisque soup and lobster in four (4) soup bowls. Serve immediately with chopped parsley.