6 cups Water
2 cups Dry white wine
2 cups Fish stock
2 each 1 1/4 to 1 1/2 lbs. live lobster
1/2 cup Melted butter, salted
1 cup Onions, finely diced
1/2 cup Carrots, finely diced
1/2 cup Celery, finely diced
1 tsp. Garlic, minced
1/2 cup All-purpose flour
1/4 cup Cognac (or Brandy)
1 1/2 cups Tomatoes, seeded and diced (fresh or canned)
1 tsp. Paprika
1/2 tsp. Thyme
1/4 tsp. Ground red pepper
1 cup Heavy cream
Place the water, the white wine and the fish stock into a wide,
deep pot (or a Dutch oven), and bring to a boil on high heat.
Place lobsters, topside down, in the broth. Reduce heat to medium
and cook covered for approximately 6 minutes. With a pair of tongs,
turn lobsters and cook covered for another 6 minutes.
Remove lobsters from broth and put them to the side. When the
lobsters are cool enough to handle, begin removing the meat from
the shell, dicing the pieces into 1/2-inch cubes. Store the lobster
meat in the refrigerator until later. Place the lobster shells back
into the broth, reduce heat to a simmer and cook uncovered for 20
Strain the broth through a sieve into a container and store in the
refrigerator until later. Discard the lobster shells.
Put your pot (or Dutch oven) back on the stove under medium heat.
Pour in the melted butter.
Once the butter is heated up, add the onions, carrots, celery and
garlic. Saute for 3 to 4 minutes.
Add the cognac (or brandy) and cook until the alcohol has
Mix in the flour, stirring with a heavy gauge spatula or spoon
until the mixture is blond in color and has a buttery aroma.
Mix the diced tomatoes, paprika, thyme and ground pepper with the
cold broth from the refrigerator. Then, pour the broth slowly into
the butter and vegetable mixture. Cook uncovered for 30 minutes
under medium low heat, stirring frequently so not to burn.
Remove bisque from heat. Blend small amounts of bisque in blender
and then puree. Puree all of the bisque and pour pureed bisque back
into pot with remaining amount.
Add chopped lobster meat and heavy cream, heat and serve. If the
soup is too thick, thin it by adding milk or water prior to serving.
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