Bisque Lobster or Other

Ingredients

Amount		Ingredient	Preparation
4	pounds	lobster
2	tablespoons	olive oil
4	tablespoons	butter
1/2	cup	onion	finely chopped
1/2	cup	carrot	finely chopped
1/2	cup	celery	finely chopped
1/2	teaspoon	thyme	dried
1	each	bay leaf
3	cloves	garlic	finely chopped
2	cups	tomato sauce
1	cup	white wine	dry
4	cups	chicken broth
2	tablespoons	tomato paste
1	dash	red hot pepper sauce (eg. Tabasco)
2	cups	heavy whipping cream
1/4	cup	cognac
1	x	salt and black pepper	freshly ground, to taste

Directions

Plunge the lobsters into boiling water for 3-4 min.

Take them out of the boiling water and remove the tails.

Cut the carcas into quarters, discarding the sacks.

Crack the claws. Remove the meat from the tails and set aside.

In a large pot melt the butter in the oil and sautee the carrot,
onion and celery.

When lightly browned, add all other ingredients except the
cream and salt and pepper.

Bring to a boil and cook for 45 min.

Strain into another pot with a fine cheesecloth.

Add cream and cook on med low for 10 min.

Season with salt and pepper.

Take the tail meat and shread it by hand, not too big.

Add to the soup. Cook 5 min. on med low. Serve hot.


NOTE: This recipe can be made with lobster, shrimp, clams or any seafood combination.

For shrimp, or clams or seafood use 2 cups clam juice and 2 cups chicken broth instead of 4 cups chicken broth.

Always add the seafood the last 5 min.