Prep. time: 10 minutes
Cooking time: 45 minutes

I tasted delicious lobsters freshly caught in Gaspé Peninsula. You must know how to prolong gourmet treats :

Stop throwing away your lobster shells! And if you're cooking the lobster yourself, save the cooking water.

If you bought an already-cooked lobster, no problem. Use regular water.

You can decorate the bisque with 2 or 3 little legs. 

1. Crush the lobster shells and sauté them in olive oil in a large sauté pan for 8 minutes.
2. Add the chopped onion, garlic and celery. Sauté a few moments longer.
3. Add the wine, cognac, tomato paste and 600 ml lobster cooking water or regular water. Season with salt and pepper and simmer for 30 minutes, uncovered. Cool to lukewarm
4. Blend the shells and liquid from the bisque in a food processor. Choose the large bowl if you have the option, in order to avoid splatters.
5. Strain through a fine sieve, pressing with the bowl of a ladle. Taste and correct the seasoning as necessary.
6. Mix in the cream. Reheat the bisque for 1 minute over medium heat.

Garnish

1. Add a pinch of salt and the lemon juice to the egg whites. Whisk to firm peaks.
2. Place 3 dollops of egg white on a plate; cook for 30 seconds in the microwave. Repeat with the remaining 3 dollops.

Serving

1. Ladle the bisque into 6 soup plates.
2. Garnish each with one of the egg white dollops.
3. Sprinkie with lobster coral, if you have it. Serve hot.