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Lobster Bisque

2 lb live lobster
1 large onion
1 cup diced carrots
1 rib diced celery
1 bay leaf, crumbled
1 tsp. thyme
4 Tbsp. butter
1/4 cup cognac
1 cup dry white wine
cayenne pepper
5 cups fish broth
heavy cream

In large skillet, saute the chopped onion, carrots, and celery with
the bay leaf and thyme in the butter, until softened. Add cognac
and flame, extinguish with the wine. Turn off the flame to prepare
lobster. Split live lobster, remove tail and claws. Cut tail in
two pieces, claws in three pieces. Throw lobster pieces in pot and
stir to redden them. Season with salt and pepper, cover and cook
for 15 minteus. Pour lobster and contents of pot into colander set
over a bowl. When lobster is cool remove all meat from shells
reserving all liquid, shells and vegetables. Press shells and
vegetables thru a seive or food mill to collect all juices and bits
of meat and tomalley (shells and vegetables may be pounded to paste
in a mortar for optimum flavor). Add the paste, or strained shells.
Cook juices in a saucepan with the fish broth, bring to a boil,
simmer for a few moments and strain. Be sure to press as many juices
through as possible. Return to saucepan and correct seasonings.
Mince reserved lobster meat and add to pan. Stir in heavy cream
and serve.

Note: For thicker bisque, roux or bread crumbs may be added before
lobster meat.


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