Lobster Bisque/Or Other

Recipe Ingredients

4 lbs	1816g / 64oz	Lobster
2 tablespoons	30ml	Olive oil
4 tablespoons	60ml	Butter
1/2 cup	31g / 1.1oz	Finely chopped onion
1/2 cup	55g / 1.9oz	Finely chopped carrot
1/2 cup	55g / 1.9oz	Finely chopped celery
1/2 teaspoon	2.5ml	Dried thyme
1		Bay leaf
3		Finely chopped garlic
2 cups	474ml	Plain tomato sauce- - (canned, is fine)
1 cup	237ml	Dry white wine
4 cups	948ml	Chicken broth
2 tablespoons	30ml	Tomato paste
		A dash of hot sauce
2 cups	474ml	Heavy cream
1/4 cup	59ml	Cognac
		Salt and fresh ground pepper - to taste

Recipe Instructions

Plunge the lobsters into boiling water for 3-4 minutes Take them out of the boiling water and remove the tails. Cut the carcass 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 saute 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 minutes Strain into another pot with a fine cheesecloth. Add cream and cook on med low for 10 minutes Season with salt and pepper.

Take the tail meat and shred it by hand, not too big. Add to the soup. Cook 5 minutes on med low.

Serve hot.

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 minutes

Source:
Lu Huebner

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