Bisque lobster or other

1 Servings

Ingredients

Quantity Ingredient
- G. Granaroli XBRG76A MM:MK VMXV03A
4 pounds Lobster
2 tablespoons Olive oil
4 tablespoons Butter
½ cup Finely chopped onion
½ cup Finely chopped carrot
½ cup Finely chopped celery
½ teaspoon Dried thyme
1 Bay leaf
3 Cloves finely chopped garlic
2 cups Plain tomato sauce-(canned is fine)
1 cup Dry white wine
4 cups Chicken broth
2 tablespoons Tomato paste
A dash of hot sauce
2 cups Heavy cream
¼ cup Cognac
Salt & fresh ground pepper 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. 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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