Lobster Bisque Recipe: Split a lobster down the back. Cut it crosswise into several pieces, using a heavy butcher’s knife. Discard the intestinal vain. Put the lobster in a saucepan. Add 1/4 cup brandy and 2 quarts fish velouté base. Bring the soup to a boil. Simmer it for 20 minutes. Remove the lobster. Take… Read More