Lobster Bisque

1. Stage

In a 6-quart Dutch oven, heat the water over high heat until it reaches a boil. Add the lobsters and cover the pot. Steam the lobsters for eight minutes, until the shells are bright pink and the meat is opaque. Remove the lobsters from the cooking liquid, reserving the liquid for later. When the lobsters are cool enough to handle, remove the meat from the claws and tail, saving the shells and any juices. Refrigerate the meat until step three. Editor's Tip: You can cook the lobster up to two days in advance, storing the meat, shells, cooking liquid and juices in the refrigerator.

2. Stage

Wipe out the Dutch oven and melt the butter over medium-high heat. Add the onion and carrots and cook until they're tender, about five to eight minutes. Add the tomato paste and cook until it starts to caramelize and release its oils, about five minutes. Add the garlic and cook for 1 minute, until fragrant. Deglaze the pan with the wine or sherry and cook until the liquid is reduced by half. Add the reserved lobster cooking liquid, juices and shells, along with the seafood stock. Bring the mixture to a simmer and cook for one hour. Strain the broth through a fine-mesh strainer or cheesecloth-lined colander, pressing on the shells to extract as much liquid as possible. Discard the shells and solids.

3. Stage

Return the strained broth to the Dutch oven and add the rice. Bring the mixture to a simmer and cook until the rice is very soft, about 25 to 30 minutes. Transfer the contents of the Dutch oven to a blender and puree until the mixture is very smooth. Return the pureed soup to the Dutch oven and add the cream, thyme, salt and black pepper. Bring the mixture to a very low simmer over medium-low heat. Add the lobster meat and cook until it's heated through. Serve lobster bisque with additional black pepper and parsley, if desired.