Lobster Bisque

Add the Water (4 cups) to a large pot and season it generously with Salt (to taste) . Bring it to a boil, then cook the Lobster Tails (4) until they turn a vivid red, about 5-6 minutes. Remove the tails and let them cool enough to handle. Turn off the heat temporarily.

Put the pot back onto medium-high heat and heat up the Olive Oil (1 dash) . Add the tail shells, Fennel Bulb (1) , Onion (1) , and Garlic (3 cloves) . Let them get fragrant for a few minutes. Season with the Sweet Paprika (1/2 tsp) and Cayenne Pepper (1/4 tsp) .

Stir in the Tomato Paste (1 Tbsp) and Tomato Sauce (1 cup) and let them cook for a few minutes. Then pour in the Red Wine (2 cups) and Cognac (1/2 cup) and scrape up the bottom of the pan to deglaze.

Add the Chicken Stock (2 1/2 cups) , reserved cooking water, Fresh Thyme (1 sprig) , and Tarragon (1 sprig) . Bring the soup to a low boil, then reduce it to a simmer and cook on medium-low for 1 hour.

Use an immersion blender to completely blend the soup until smooth. Stir in the Heavy Cream (3/4 cup) and juice from Lemon (1) and blend it a little more.