Lobster Bisque

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1 lobster, about 21⁄4lb (1kg) in total, cooked

3 tbsp butter

1 onion, finely chopped

1 carrot, finely chopped

2 celery stalks, finely chopped

1 leek, finely chopped

1⁄2 bulb fennel, finely chopped

1 bay leaf

1 sprig of tarragon

2 garlic cloves, crushed

21⁄2oz (75g) tomato purée

4 tomatoes, coarsely chopped

1⁄2 cup Cognac or brandy

2⁄3 cup dry white wine or vermouth

6 cups fish stock

1⁄2 cup heavy cream

salt and freshly ground black pepper

pinch of cayenne pepper

juice of 1⁄2 lemon

snipped chives, to garnish

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