Soups: LOBSTER BISQUE by Recipe Cottage

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	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.