Lobster Brandy Bisque
|Butter||6 1⁄2 Tablespoon, divided|
|Garlic||1⁄2 Teaspoon, minced|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Carrots||1⁄2 Cup (8 tbs), chopped|
|Onion||2 Cup (32 tbs), chopped|
|Tomato paste||1⁄4 Cup (4 tbs)|
|Fish stock||6 Cup (96 tbs)|
|Flour||1 1⁄2 Tablespoon|
|Whipping cream||1 Cup (16 tbs)|
|Sherry||1⁄4 Cup (4 tbs)|
Remove lobster meat from shell; chop.
Refrigerate until needed.
Coarsely chop shell.
Heat 3 tablespoons butter in medium stock pot; add shell and garlic.
Cook until browned.
Add celery, carrots and onion; cook until softened.
Add tomato paste; cook 5 minutes, stirring constantly.
Add fish stock and brandy; bring to a boil.
Reduce heat to low; simmer 1 hour, stirring occasionally.
Meanwhile, heat 1 1/2 tablespoons butter in small saucepan over low heat; add flour.
Cook 20 minutes, stirring constantly, until deep golden brown.
Stir into soup.
Continue simmering 45 minutes longer, stirring often.
Strain; return to stock pot.
Stir in cream and sherry.
Heat remaining butter in small skillet; add lobster.
Cook until opaque; add to soup.