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Lobster Bisque
| Ingredients | |||
| 1 1/2 | pound | lobster, cleaned | |
| 5 | tablespoon | butter, melted | |
| 1/4 | cup | carrots, diced | |
| 1 | each | onion, chopped | |
| 1/2 | each | bay leaf | |
| 1 | thyme | ||
| 2 | each | parsley sprigs | |
| 3 | tablespoon | cognac | |
| 1/3 | cup | white wine | |
| 1/2 | cup | fish, or chicken broth | |
| 1/4 | cup | flour | |
| 3 | cup | boiling milk | |
| 3 | tablespoon | cream | |
| 1 | red food coloring (optional) | ||
Directions: | |||
| Crack lobster claws and cut body and tail into four or five pieces. Saute diced carrots and onion with 2 tablespoons butter for 5 minutes. Add bay leaf, thyme, parsley and lobster. Cook until lobster turns red, about 5 minutes. Add 2 tablespoons cognac and ignite. Add white wine and broth. Simmer 20 minutes. Remove meat from lobster, reserving shells and broth. Melt 3 tablespoons butter in a saucepan. Add flour. Cook, stirring constantly for 2 minutes. Add 3 cups boiling milk all at once and whisk until smooth. Crush lobster shells and add to sauce. Add reserve broth with vegetables and simmer, covered, 1 hour. Strain through a sieve. Heat to boiling and add 3 tablespoons cream. You can add a few drops of red food coloring to give it that lovely pink color, if you wish. Add the lobster, before serving, plus remaining cognac. | |||
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