* Exported from MasterCook * Bisque Lobster Or Other Recipe By : G. Granaroli (XBRG76A) Serving Size : 1 Preparation Time :0:00 Categories : Seafood Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 lb Lobster 2 tb Olive oil 4 tb Butter 1/2 c Onion -- finely chopped 1/2 c Carrot -- finely chopped 1/2 c Celery -- finely chopped 1/2 ts Dried thyme 1 Bay leaf 3 cl Garlic -- finely chopped 2 c Tomato sauce 1 c Dry white wine 4 c Chicken broth 2 tb Tomato paste 1 ds Hot sauce 2 c Heavy cream 1/4 c Cognac Salt -- to taste Pepper -- fresh ground, to taste Plunge the lobsters into boiling water for 3 to 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 sautee the carrot, onion, and celery. When lightly browned, add all other ingredients except the cream, 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 shread it by hand, not too big. Add to the soup. Cook for 5 minutes on medium-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. - - - - - - - - - - - - - - - - - -