The Bisque

2 lobsters 1-1/4 lbs each, steamed, chilled
1/4 cup olive oil
1/2 cup chopped celery
1/2 cup white onion, chopped
1/2 cup leek, white part only, chopped
1/4 cup brandy
1 cup tomatoes, diced
1/3 cup tomato paste
1/4 cup flour
2 Tbsp. garlic, chopped
2 quarts vegetable stock
1/2 cup white wine
4 thyme sprigs
1 bay leaf
1 tsp. lobster base
1 cup heavy cream
** sea salt
pinch cayenne pepper
1/4 cup apricot brandy

Remove shells from lobster. Cut tail meat into twelve thin medallions. Finely dice remaining lobster meat and claws. Set aside. Coarsely chop lobster shells and head. Pour olive oil into large, heavy kettle. Roast lobster shells, celery, onion, and leek over high heat, 10 minutes. Stir constantly. Flambé with brandy. Add tomatoes, tomato paste, flour, and garlic. Cook 2 minutes mixing well. Add vegetable stock, wine, thyme, bay leaf, and lobster base. Bring to boil. Simmer at medium heat 45 minutes. Strain through fine sieve pressing on solids to attain maximum extraction and flavor. Return mixture to pot. Bring to boil. Add heavy cream. Cook 5 minutes until soup coats back of spoon. Season with sea salt and cayenne pepper to taste. Blend to smooth with stick blender. Add apricot brandy. Keep warm.

Whipped Yuzu Cream

1/2 cup heavy cream
3 Tbsp. yuzu juice
1/2 tsp. togarashi
1/4 tsp. fleur de sel

Place all ingredients in mixing bowl. Whip until doubled in volume and thickened to soft peaks.

Presentation

1 pkg. enoki mushrooms, bottom removed, cut into 1" pieces
** finely chopped lobster meat, reserved from above
1 tsp. chef Bernard's M'Ocean fennel pollen blend
12 lobster medallions, reserved from above
1 Tbsp. chervil leaves

Warm six - 8 oz coffee cups. Place diced lobster meat and enoki mushrooms in bottom of cups. Ladle lobster bisque on top, leaving 1/2 inch room at top of cup. Gentle spoon whipped yuzu cream on top. Sprinkle with fennel pollen. Garnish with lobster medallion. Top with chervil leaves.