ingredients
Cream
Bisque
directions
Place all ingredients into a large piece of cheese cloth and tie with kitchen twine.
In a chilled bowl add heavy cream and whisk to soft peaks. Drizzle in cognac and continue to whisk until makes stiff peaks. Season with a little sale and refrigerate until ready to use.
In a large pot heat olive oil and melt butter over medium high heat. Add onion, fennel, celery and garlic cloves and sauté until soft. Season with coriander seed, fennel seed, cumin and cayenne and sauté for a further 2 minutes. Add lobster stock. Bring to a boil, reduce heat and allow simmering for about 20 minutes. Remove from heat and puree bisque in a blender. Pass through a fine mesh sieve into a clean saucepot and reheat. Finish with whipping cream and crème fraiche. Adjust seasoning with salt and pepper. Ladle into a bowl and top with a dollop of cognac cream. Serve immediately.