*  Exported from  MasterCook Mac  *
 
                        Le Montrachet Lobster Bisque
 
 Recipe By     : David Ventimiglia
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Fish And Seafood                 Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   olive oil
    3      pounds        lobster tails -- chopped, lg. chunks
    4      each          carrot -- sliced
    4      each          onion -- diced
    4      stalks        celery -- sliced
    2      cups          dry white wine
      1/4  cup           brandy
    3      quarts        water
    4      cloves        garlic -- minced
    3      tablespoons   tomato paste
    1      teaspoon      paprika
    1      pinch         cayenne
      1/2  teaspoon      thyme -- dried crushed leaves
      1/2  teaspoon      tarragon -- leaves, dried
    3      each          dried bay leaves
    2      teaspoons     cracked black pepper
      1/4  cup           butter
      1/4  cup           flour
    3      cups          whipping cream -- heated
                         salt and white pepper -- to taste
      1/4  cup           dry sherry
 
 Heat olive oil in 6-qt. saucepan until it begins to smoke. Add lobster
 pieces.  Stir until lobster turns red. Separate shells from meat and
 return shells to pot.  Chop meat into bite-sized pieces and set
 aside.Add carrots, onions and celery to shells and stir until onion is
 tender. Add wine and simmer until reduced by half. Add brandy. Bring
 to simmer and carefully ignite, keeping face and clothing away from
 flames. When flames die down, add water, garlic, tomato paste,
 pariika, cayenne thyme, tarragon, bay leaves and black pepper. Stir
 well. Bring to boil, reduce heat and simmer 35 minutes, stirring
 occasionally. Strain through cheese cloth into clean 2-quart saucepan.
 
 Soften butter in small bowl and knead in flour. Bring lobster stock to
 boil. Add flour-butter mixture and stir with whisk until flour-butter
 mixture dissolves a nd soup is uniformly thick in texture, about 5
 minutes. Add hot cream. Season wi th salt and white pepper. Simmer 1
 minute. Add sherry and stir. Remove from heat .
 
 
 
 
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 Per serving: 884 Calories; 59g Fat (65% calories from fat); 48g Protein; 22g 
 Carbohydrate; 399mg Cholesterol; 1223mg Sodium

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