Shelly's Recipe

LOBSTER BISQUE

Category: Soups

1 gallon water
2 cups celery chopped
1 cup yellow onion chopped
3/4 cup carrots chopped
3 each bay leaves
3/4 lb Whole Butter
1 oz. Olive Oil
3/4 qt. Flour
2 tables Fresh Thyme
1/4 cup Plum Tomatoes, canned is ok
1 cup V8 Juice
3 oz. Bottle Cream Sherry
4 cups lobster Consomme
1 1/2 oz. Lobster Base or 2 lobsters reduced down in a boil for 4 hours
1/3 cup heavy cream

Bring 1 gallon of water to a boil in large stock pot. In large pot add chopped Celery, Onion & Carrot, with skins and leaves on. Saute all in oil for approximately 15-25 minutes until all vegetables are completely soft. Add 1/2 the Cream Sherry, cook for additional 10-15 minutes. Puree all with hard blender. Strain first through china cap and then base.

In separate pot, add 3/4 lb butter and 3/4 qt. flour mix well and make a roux. When bisque begins to boil, add 1/3 cup cream and slowly add roux while stirring. Cook for an additional 1 hour. Right before bisque is finished, add additional ¾ bottle of cream sherry. Excellent served in a bread bowl!!! Makes approximately 15, 2 cup servings.