Prepare the Lobster: Carefully extract all the meat from the lobster tails, claws, and knuckles. It’s a bit fiddly but worth it! Chop the meat into bite-sized pieces, then cover and place it in the fridge until you’re ready to serve. Take the empty shells and break them into smaller, manageable pieces with your hands or the back of a heavy knife.

Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and butter over a medium heat. Add the chopped shallot, carrots, and celery. Sauté gently for 8-10 minutes, stirring occasionally, until the vegetables have softened and the shallot is translucent. Add the minced garlic and cook for one more minute until fragrant.

Build the Flavour Base: Add the tomato purée to the pot. Stir it into the vegetables and cook for 2 minutes. You'll see it darken to a deep brick-red colour; this step caramelises the purée and gets rid of any raw tomato taste.

Toast the Shells: Now, add the broken lobster shells to the pot. Stir everything together and continue to cook for 5-7 minutes. The shells will turn a brighter shade of red and release a wonderful, toasty seafood aroma.

Deglaze the Pan: Turn the heat up slightly and pour in the brandy. Let it bubble away for about a minute, using a wooden spoon to scrape up any tasty browned bits stuck to the bottom of the pot. Then, pour in the white wine and allow it to simmer until it has reduced by about half. What works best for me is letting the alcohol cook off properly to ensure a smooth, refined flavour in the final soup.

Simmer the Stock: Pour in the fish or vegetable stock, and add the bay leaf and thyme sprigs. Stir well, bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer very gently for 30 minutes. This slow simmer is crucial for extracting all the flavour from the shells.

Strain for a Silky Soup: Set up a fine-mesh sieve over a clean saucepan. Carefully pour the soup mixture through the sieve. Use the back of a ladle or spoon to press down firmly on the shells and vegetables to squeeze out every last bit of liquid. Discard the solids left in the sieve.

Finish with Cream: Place the saucepan with the strained, smooth stock back on a low heat. Pour in the double cream and stir until combined. Add the reserved lobster meat to the pot. Let it heat through gently for 3-4 minutes. It's very important that you do not let the bisque boil at this stage, as it can cause the cream to split.

Season and Serve: Taste the bisque and season with salt, freshly ground black pepper, and the pinch of cayenne pepper if you're using it. Ladle the hot, creamy lobster bisque into warmed bowls, garnish with a sprinkle of fresh chives, and serve immediately.