2 lobster tails (See Recipe Note) 2 tablespoons butter 2 large shallots, chopped 1 - 2 stalks celery, chopped 1 carrot, peeled and chopped 1 - 2 cloves garlic, peeled and crushed 1/2 cup dry sherry, cognac, or brandy 1 tablespoon tomato paste 1 teaspoon roughly chopped tarragon 4 cups shellfish or lobster stock (I used Bar Harbor brand) 1/4 cup heavy cream, warmed 2 teaspoons cornstarch, potato starch, or tapioca flour Salt and white pepper, to taste Crème fraîche or truffle oil, to garnish Sauteed lobster meat, to garnish (optional)

Using kitchen shears, cut lengthwise through the top of each lobster shell. Flip the tail over over and cut lengthwise through the underside. Using the cuts in the shells as a guide, cut through the lobster meat — cutting the tail in half lengthwise with the meat still inside the shells. Then cut each half crosswise into several large chucks. Rinse the lobster under cold water and remove any visible veins.

In a Dutch oven or large pot, melt the butter over moderate heat. Add the chopped tails and cook until shells are bright red, about 3-5 minutes. Add the shallots, celery, and carrots and cook until softened, about 5-7 minutes. Stir in the garlic and sauté for another minute.

Pour in the sherry. Increase the heat to high and simmer until almost all of the liquid cooks out, 3 - 5 minutes. Stir in the tomato paste and tarragon, followed by the seafood/lobster stock. Bring to a boil, reduce heat to medium-low and simmer for 20 - 25 minutes.

Strain the soup through a fine mesh sieve and return the liquid to the Dutch oven. Place the solids (vegetables, lobster meat, and lobster shells) in a heavy duty blender and process until smooth. Add the puree back to the Dutch oven. Bring the mixture to a simmer and cook for 10 more minutes.

Strain the bisque through a chinois or fine mesh sieve lined with a cheese cloth, pushing the solids with a wooden spoon to get as much liquid out as possible. Discard the solids.

Return the bisque to the Dutch oven. Add the warm cream and bring to a gentle simmer. Whisk the starch into 2 tablespoons of cold water and add to the bisque. Continue cooking until soup reaches desired thickness, about 2-3 minutes more. Garnish with crème fraîche or truffle oil, and lobster meat if using. Serve with toasted French bread.