Where to eat Parkheuvel Lobster Bisque

Method

1. Plunge lobsters in boiling salted water for 3 minutes. Lift out, cool, separate tails and claws (reserve meat) and split heads.
2. Roast lobster shells in a heavy pot with 50g butter over medium heat for 15 minutes, crushing them with the back of a wooden spoon.
3. Add the diced vegetables and garlic, cook another 10 minutes until softened.
4. Stir in tomato puree, cook 3 minutes to caramelise. Flame with cognac, then add white wine and reduce by half.
5. Add stock and saffron, simmer gently for 45 minutes. Skim the foam regularly.
6. Strain through a fine sieve, pressing the solids hard to extract every drop. Pass once more through a chinois.
7. Return the strained liquid to a clean pan, reduce by a third to concentrate. Add cream and remaining butter, whisk until glossy.
8. Season with salt, white pepper, and a pinch of cayenne. Slice the lobster tail meat and place in warmed bowls; pour the bisque over tableside and finish with tarragon.