LOBSTER BISQUE - Stefano Faita

Ingredients

• 1 1/4 pounds lobster tails in shell (4 small or 2 large)
• 5 tbsp unsalted butter (1 tbsp reserved for reheating lobster meat when serving)
• 2 cups fish stock (can substitute vegetable or chicken stock if desired)
• 1 cup dry white wine, such as Sauvignon Blanc
• 80 ml (⅓ cup) unsalted butter with 15 ml (1 tbsp) reserved for serving
• 2 medium carrots, diced
• 2 medium onions diced
• 4 medium stalks of celery, diced
• 4 medium cloves garlic, crushed
• 1/4 cup brandy
• 3 springs thyme
• 1 bay leaf
• 1 648ml jar Stefano arrabbiata sauce
• ½ cup heavy cream
• 1 tsp cornstarch
• Finely chopped chives, for garnish
• Salt and freshly ground pepper to taste