Servings: Serves 6–8
Ingredients 1 tablespoon black peppercorns1 bay leaf1 (1 1/2- to 2-pound) lobster2 carrots , cut into 2-inch chunks2 stalks celery , cut into 2-inch chunks1 fennel bulb , cut into quarters1 onion , cut into large chunks4 ears corn , kernels removed, cobs reserved1/2 cup tomato paste1/2 cup liquor (pastis, Pernod, or anise-flavored)1/4 cup heavy creamSalt and freshly ground pepper
Preheat oven to 400°. In a large saucepan, bring 4 quarts water, peppercorns and bay leaf to a boil; add lobster. Cook 7 minutes. Strain broth and reserve. Allow lobster to cool to touch, then remove meat from shells.
Cut lobster meat into 1/2- to 1-inch chunks and refrigerate. Place shells on a baking sheet. Add carrots, celery, half the fennel, onion and reserved cobs. Roast 1 hour, turning shells, vegetables and cobs so they don't burn. Ten minutes before removing, spread with tomato paste.
Remove pan from oven and pour liquor onto vegetables, shells and cobs. Transfer to saucepan of reserved broth. Bring to a boil; simmer until reduced by half (8 cups), about 30 minutes. Strain; discard solids.
Thinly slice remaining fennel; add to soup with corn and simmer 10 minutes. Add cream and reserved lobster meat; cook until lobster is heated through, about 5 minutes. Season generously with salt and pepper.