Lobster Bisque

Remove lobster meat from shells and dice. Reserve shells. Melt butter in a large pot over medium-high heat and sear shells until bright red, about 4 minutes.

Add diced onion, carrot, and celery. Cook 5 minutes. Stir in tomato paste and cook 2 minutes. Deglaze with brandy.

Pour in broth, add a bay leaf, and simmer for 30 minutes. Strain through a fine-mesh sieve, pressing on solids.

Return strained broth to the pot. Stir in heavy cream and bring to a gentle simmer. Season with salt, white pepper, and a pinch of cayenne.

Add diced lobster meat and cook 3 minutes until just opaque. Ladle into bowls and garnish with chives.