Ingredient:
30 g (1 oz) butter
6 shallots, coarsely chopped
½ carrot, finely chopped
1 cooked large lobster
Pinch of cayenne pepper
½ tsp paprika
Juice of 1 small lemon
4 tbsp brandy
300 ml (1/2 pint) dry white wine
1.5 litre (2 ½ pints) fish stock
60 g (2 oz) long-grain rice
About 3 tbsp single cream (optional)
Snipped chives, to garnish

Method:
Melt the butter in a large saucepan, add the shallots and carrot, and cook gently for about 5 minutes until softened.

Using a mallet or wooden rolling pin, crack the lobster shells, remove the cooked meat, and set aside. Reserve a single large piece of the shell to add to the bisque, and discard the rest.

Slice the meat from the large claws and tail of the lobster, reserving a few pieces for garnish.

Add the cayenne, paprika, lemon juice, and brandy to the shallots and carrot in the pan, and reduce over a high heat to about 2 tablespoons.

Add the wine, fish stock, rice, and reserved lobster shell to the pan, and cook for about 15 minutes until the rice is tender. Remove the lobster shell, and discard.

Add the lobster meat (except the garnish) to the pan, and season lightly with salt and pepper. Cook the soup over a low heat just until the lobster is heated through, about 5 minutes.

Puree the soup in a food processor or blender until smooth. Pour the puree through a sieve to remove any tiny pieces of lobster shell.

Return the puree to the pan, and add the cream if using. Taste for seasoning, and adjust if necessary.

Serve the soup at once, garnished with the reserved lobster slices and a sprinkling of snipped chives.