Lobster Bisque

 4 lb Lobster
2 Tbsp Olive oil
4 Tbsp Butter 1/2 cup Finely chopped onion 1/2 cup Finely chopped carrot
1/2 cup Finely chopped celery 1/2 tsp Dried thyme
1 Bay leaf
3 Cloves finely chopped garlic
2 cup Plain tomato sauce-(canned
-is fine)
1 cup Dry white wine
4 cup Chicken broth
2 Tbsp Tomato paste
A dash of hot sauce
2 cup Heavy cream 1/4 cup 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. Source: rec.food.recipes