LOBSTER BISQUE

Serves 6

Submitted by Barbara Denny

2 lb. boiled whole lobster 1/2 tsp. dried thyme leaves
2 c. dry white wine. I pinch cayenne pepper
3 tbsp. Butter I diced tomato
I c. finely diced onion 2 c. milk, scalded
1 tbsp. brandy or cognac
1/2 c. diced celery. 1 c. half-and-half, scalded
3 tbsp. all-purpose flour-
Chopped parsley for garnish
2 c. beef broth
1 ½ tsp. salt

Remove the meat from the lobster and dice into 1/2-inch pieces. Cover and refrigerate. Chop the lobster shells and combine
with the wine in a saucepan; bring to a boil and cook 20 minutes, or until the liquid is reduced to about a half cup. Strain
and discard the shells.
In a large saucepan, melt the butter and add the onion and celery. Cook over medium heat for 2 minutes until the vegetables
are soft; add the flour. Cook, stirring for 2 minutes, then gradually whisk in the reduced liquid from
the lobster shells, the beef broth, salt, thyme, cayenne pepper, tomato, brandy and milk. Cook until thickened;
turn into the blender and puree until smooth.
Return to the pot and add the brandy and the lobster. Add the half -and- half and stir over medium heat for
5 minutes or until bisque is hot. Serve at once sprinkled with a pinch of parsley.