LOBSTER BISQUE
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3 Tbs butter
½ cup minced shallots
4 cups chicken broth
1 bay leaf
¼ tsp thyme
3 Tbs flour
2 Tbs tomato paste
¾ cup white wine
1 lb lobster meat
1 ½ cups half and half cream
1 Tbs cognac
1. Melt butter in large saucepan and sauté shallots until tender, over low heat.
2. Meanwhile, bring broth, bay leaf, and thyme to a boil in another pan.
3. Whisk flour into shallot mixture, cook, stirring 1-2 minutes. Stir in tomato paste; slowly whisk in boiling broth. Gradually add wine; simmer 10 minutes; stirring occasionally.
4. Chop lobster meat, reserving a few nice pieces for garnish. Put chopped meat and soup into food processor and blend. Return to pot, stir in half and half, then cognac. Heat through.
5. Garnish with lobster and serve.
Servings: 6
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