lobster bisque

How To Make lobster bisque

• Step 1
  Crack lobster claws and cut body and tail into four or five pieces.
• Step 2
  Saute diced carrots and onion with 2 tablespoons butter for 5 minutes.
• Step 3
  Add bay leaf, thyme, parsley and lobster; cook until lobster turns red, about 5 minutes.
• Step 4
  Add 2 tablespoons cognac and ignite.
• Step 5
  Add white wine and broth; simmer 20 minutes.
• Step 6
  Remove meat from lobster, reserving shells and broth.
• Step 7
  Melt 3 tablespoons butter in a saucepan; add flour.
• Step 8
  Cook, stirring constantly for 2 minutes.
• Step 9
  Add 3 cups boiling milk all at once and whisk until smooth.
• Step 10
  Crush lobster shells and add to sauce.
• Step 11
  Add reserve broth with vegetables and simmer, covered, 1 hour; strain through a sieve.
• Step 12
  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.
• Step 13
  Add the lobster, before serving, plus remaining cognac.
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