Lobster Bisque - Red Lobster

Lobster Bisque - Red Lobster.                     

6 cups water

2 cups dry white wine

2 cups fish stock - I used chicken stock

2 each 1 1/4 - 1 1/2 lb live lobster

1/2 cup butter

1 cup onion, finely diced

1/2 cup carrots, finely diced - I used shredded

1/2 cup celery, finely diced

1 tsp garlic, minced

1/2 cup flour

1/4 cup cognac or brandy

1 1/2 cup tomatoes, diced and seeded- I used canned

1 tsp paprika

1/4 tsp ground red pepper

1 cup heavy cream

Place the water, wine and fish/chicken stock into a large pot or Dutch oven and bring to a boil on high heat. 

Place lobsters, topside down in broth. Reduce heat to medium high and cook covered for approximately 6 minutes. 

Remove lobster and cool. When cool enough to handle, remove the meat from shell, dicing into 1/2 inch pieces. Place in refridgerator. Place the lobster shells into the broth, reduce heat and simmer uncovered for 20 minutes. 

Strain the broth through a sieve, saving the broth, discard the shells. 

Place your pot back on the stove over medium heat. Add butter, once melted, add onions, celery, carrots and garlic. Sautée for 3 - 4 minutes. 

Add the cognac and cook until the alcohol has evaporated. 

Mix in the flour, stirring until blond in colour and has a buttery aroma. 

Mix the diced tomatoes, paprika, thyme and groun pepper with the broth. Pour slowly into the vegetable mixture. Cook uncovered for 30 minutes over medium low heat, stirring frequently so not to burn. 

Remove bisque from heat. Blend small amounts in blender and then purée. Purée all of the bisque and pour back into pot with any remaining liquid. 

Add chopped lobster and heavy cream, heat and serve. 

I did not purée and left the vegetables whole instead as my family likes hearty soups - still delicious.