Here is a dynamite recipe for lobster bisque. This is a classical French bistro recipe - as close as it gets unless you want to travel to France. If you want to substitute wine for Cognac, a Ontario riesling (Cave Spring) would work wonderfully. If you have any questions I would be more than happy to help you through the process.
3 2lb lobsters
3 tbsp olive oil
2 onions, finely chopped
4 garlic cloves, sliced
2 leeks, finely chopped
2 celery stalks, finely chopped
1 tbsp tomato paste
1/4 Cognac
6 cups of water
1 bouquet garni (bundle of parsley, thyme and a few bay leaves)
salt and pepper
2 cups heavy cream
juice of 1/2 lemon
2 tbsp chopped chives
