• Instruction to make the broth
• Wash the vegetables and herbs to ensure there is no sand or rubbish
• Cut the onion (skin on), the leek, the cellery sticks, the fennel, the carrot (skin on), the tomato (skin on) in course pieces
• Measure the anice liquor and ready the tomato paste
• Cook the lobster in an inch of vigorously boiling water for 2-4 minutes until it turns color. Thereafter remove the lobster immediately and let it cool. Reserve the cooking water
• Take the flesh out of the lobster, and reserve. Also the flesh from the claws. Reserve the shells, Reserve all juices
• Heat up all olive oil in a pan on high heat
• Add the lobster shells and mix. Keep the high fire but ensure there is no black burning. But brown spots on the pan and shells are fine
• Then add the onion parts and stir
• After one minute add the leek. Followed by the cellery parts, the carrot, and the fennel and the parsley stems, each added after 30-60 seconds
• Finally add the tomato and the tomato paste and bring the fire to low-medium
• After 3 minutes, add the anise liquor and the brandy, stir and dissolve the scraps on the bottom and add so much chicken broth that the mixture of shells and vegetables is almost submersed. Do not add too much broth!!! Err on the low side
• Add salt and pepper and continue to simmer for 40 min
• After 40 minutes, strain the broth and press out the shell/vegetable mixture with a spatula. Take time to press, as there is a lot of great taste in the juices that are pressed out
• Let the broth cool down a bit and use for the next step

Instruction to make the bechamel thickened broth

• In a separate pan, melt the butter and then add the flour. Mix with a whisk
• Let heat through at low-medium fire for 1 minute
• Add the milk on low heat and use the whisk to mix in the milk. A course non-fluid crumbly 'dough' is formed
• To this add in portions the broth at medium heat. Every time let thicken and then add more broth while stirring often

Instruction to finalize the bisque

• Then add the cut lobster meat to the soup
• Let the lightly thickened bisque simmer (low heat!) for 15 minutes
• Serve with a little cooking cream in each bowl or plate.