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Print this Recipe    LOBSTER BISQUE

Categories: Soups, Seafood, Wine
Yield: 4 servings

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 Plain tomato sauce;-(canned
-is fine)
1 c Dry white wine
4 c Chicken broth
2 tb Tomato paste
ds Hot sauce
2 c Heavy cream
1/4 c Cognac
Salt & fresh ground pepper
-to taste

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

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