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Bisque Lobster Or Other***

Courses: Soup
Serves: 1 people

Recipe Ingredients

4 lbs 1816g / 64ozLobster
2 tablespoons 30mlOlive oil
4 tablespoons 60mlButter
1/2 cup 31g / 1.1ozFinely chopped onion
1/2 cup 55g / 1.9ozFinely chopped carrot
1/2 cup 55g / 1.9ozFinely chopped celery
1/2 teaspoon 2.5mlDried thyme
1   Bay leaf
3   Finely chopped garlic
2 cups 474mlPlain tomato sauce- - (canned, is fine)
1 cup 237mlDry white wine
4 cups 948mlChicken broth
2 tablespoons 30mlTomato paste
  A dash of hot sauce
2 cups 474mlHeavy cream
1/4 cup 59mlCognac
  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

Bill Wight


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