Lobster Bisque

In large skillet, saute the chopped onion, carrots, and celery with the bay leaf and thyme in the butter, until softened. Add cognac and flame, extinguish with the wine. Turn off the flame to prepare lobster. Split live lobster, remove tail and claws. Cut tail in two pieces, claws in three pieces. Throw lobster pieces in pot and stir to redden them. Season with salt and pepper, cover and cook for 15 minteus. Pour lobster and contents of pot into colander set over a bowl. When lobster is cool remove all meat from shells reserving all liquid, shells and vegetables. Press shells and vegetables thru a seive or food mill to collect all juices and bits of meat and tomalley (shells and vegetables may be pounded to paste in a mortar for optimum flavor). Add the paste, or strained shells. Cook juices in a saucepan with the fish broth, bring to a boil, simmer for a few moments and strain. Be sure to press as many juices through as possible. Return to saucepan and correct seasonings. Mince reserved lobster meat and add to pan. Stir in heavy cream and serve. Note: For thicker bisque, roux or bread crumbs may be added before lobster meat.