Creamy Rich Rock Lobster Bisque

Preparing the Rock Lobster: Bring a large pot of water to a boil. Add the Rock Lobster and cook for 10-12 minutes, or until the shell turns bright red. Remove the lobster and let it cool. Extract the meat from the shell, chop it into bite-sized pieces, and set aside. Reserve the shells and 2 cups of the cooking water.

Making the Lobster Broth: In a large pot, melt butter over medium heat. Add shallot, celery, and garlic, cooking until softened. Stir in tomato paste, then add white wine to deglaze the pot. Add the reserved lobster shells, cooking water, chicken or seafood stock, thyme, tarragon, bay leaf, and salt. Bring to a boil, then reduce to a simmer for 1 hour. Strain the broth through a fine mesh sieve, pressing to extract as much flavor as possible.

Creating the Bisque: In a separate pot, melt butter and bacon fat. Add flour, whisking until smooth. Gradually pour in the strained lobster broth and heavy cream, stirring continuously. Cook until the bisque thickens. Add the reserved lobster meat. Adjust seasoning with salt and cayenne pepper. Serve hot, garnished with a sprinkle of cayenne pepper and crackers on the side.