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Lobster Bisque
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 tomato sauce
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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