LOBSTER BISQUE

I will admit, right here at the beginning, that this is not a dish for Monday night, that lobster is expensive and that this recipe is lengthy and complicated. So it isn't for every-day dining. Still, when you have the energy, or the opportunity, to make it, this recipe for lobster bisque beats all I've ever had anywhere. That was ANYWHERE! So if you are out for lobster and you have some left over, save it and the shells, and try this. It's fantastic.

I first enjoyed this wonderful soup when visiting friends in Florida. Four of us had gone to a retaurant that was noted for lobster, which we all ordered. They were so big we couldn't finish them. One of my hosts asked to take all the shells and leftover meat home to make this delicious bisque. He worked on it almost all day and we enjoyed it that night. What a treat!

A year or so later, I had some special guests - one of them a vegan - coming for dinner and I served this bisque, to great reviews. The recipe takes some time and lobster is expensive so save this for very special occasions. A great deal of the richness comes from the shells so don't be afraid to throw all of them, including the body, into the pot. Be prepared for this to make a huge mess in your kitchen. But it's so worth it!

LOBSTER BISQUE

serves 6



2 fresh lobsters (1 1/2 lb each) split and cleaned

12 T unsalted butter (1 1/2 sticks)

1 C peeled and diced carrots

1 C onions, chopped

1/4 C coarsely chopped shallots

2 T chopped fresh Italian (flat leafed) parsley

1 t dried tarragon

6 T brandy

2 1/2 C chicken stock, preferably home-made, but boxed broth is okay (low sodium)

2/3 C dry white wine (a quality you would drink or serve, please)

3 T Madeira

1/2 C all purpose flour

3 C milk

3 C half and half

2 ripe plum tomatoes, coarsely chopped

pinch of cayenne (not too much)

salt to taste

1. Cut the lobster halves into three pieces each, and crack the claws.

2. Melt 6 tablespoons butter in a large saucepan over medium-low heat. Add carrots, onions, and shallots and cook until onions wilt, 5-7 minutes. Don't let them brown.

3. Add the lobster, parsley and tarragon to the saucepan. Toss well, and cook over medium heat until the lobster shells turn red 5-7 minutes.

4. Pour 4 tablespoons brandy over the lobsters and carefully ignite. When the flame goes out, add 1 cup of the chicken stock and the white wine. Simmer over low heat, partially covered, for 5 minutes. Remove from the heat.

5. Remove the lobster from the pan and allow to cool. Remove the meat from the shells and cut into 1/2 inch dice. Place the diced lobster in a small bowl and toss with the Madeira. Cover and reserve.

6. Coarsely crush the lobster shells and reserve. Reserve the broth in the saucepan.

7. In a separate saucepan, melt the remaining 6 tablespoons butter. Add the flour and blend with a wire whisk over low heat for 1 minute.

8. In yet another saucepan, bring the milk and half and half to a boil. Add this all at once to the flour mixture, and whisk constantly over low heat for 1 1/2 minutes. Add this to the reserved broth.

9. Stir in the tomatoes, cayenne and crushed lobster shells. Cover and simmer over low heat for 15 minutes. Add the remaining 1 1/2 cups chicken stock, cover and simmer for another 45 minutes. Season with salt if desired.

10.  Pour the soup through a very fine strainer, pressing down on the shells and vegetables with the back of a spoon.

The bisque can be made to this point ahead and kept, covered and chilled.

11. Return the soup to the saucepan and heat through. Stir in the remaining 2 tablespoons of brandy and the reserved lobster. Serve immediately.