*  Exported from  MasterCook  *

                              Lobster Bisque

Recipe By     : David Rosengarten
Serving Size  : 8    Preparation Time :0:00
Categories    : Soups/Stews                      Seafood
                Shellfish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           Butter
     1/2  cup           Diced carrots
     1/2  cup           Diced celery
     1/3  cup           Finely-chopped onions
   2                    Lobsters - (1 1/4 lbs ea) -- separated into
                        tail, claws, and chest pieces
     1/4  cup           Cognac -- plus
   1      tablespoon    Cognac
   2      cups          White wine
   2      cups          Water
   2                    Garlic cloves -- peeled, crushed
   2      tablespoons   Roughly-chopped tarragon
   1                    Bay leaf
   1      can           Tomatoes - (28 oz) -- drained
                        Salt -- to taste
                        Freshly-ground black pepper -- to taste
     1/3  cup           Long-grain white rice
   1      cup           Light cream
   1      cup           Milk

   Melt 1/4 cup butter in a large saucepan.  Add the carrots, celery and onions and cook until soft, about 10 minutes.  Add sections from 2 lobsters to pan and saute until shells turn red.  Remove pieces from pan when cool enough and remove meat from tails and claws and reserve it.
   Chop shells into smaller pieces and add to pan.  Add 1/4 cup cognac and ignite.  Then add the white wine, water, garlic, tarragon and bay leaf.  Crush the drained tomatoes with hands and add to pot.  Season with salt and pepper.
   Simmer over low heat for 45 minutes, but do not allow liquid to boil.  Remove as many pieces of shell as possible.  Put soup through food mill and return milled broth to pan.  Add the reserved lobster meat and 1/3 cup long-grain white rice.  Simmer over low heat another 45 minutes, or until reduced to 2 cups.
   Pulse shells in a food processor until finely chopped.  Melt 1/2 cup butter in a saute pan, add chopped shells and saute 5 minutes.  Strain, reserving butter and discarding shells.
   Transfer reduced lobster-rice mixture to blender and puree.  Strain the puree through a sieve over a mixing bowl and return broth to pot.  Add the lobster butter and stir well.
   Add 1 tablespoon of cognac and heat for 5 to 7 minutes.  Add the light cream and milk.  Heat through, but do not boil.
   This recipe yields 8 servings.

   Recipe Source:
TASTE  with David Rosengarten
From the TV FOOD NETWORK - (Show # TS-4865 broadcast 12-05-1997)
Downloaded from their Web-Site  -  http://www.foodtv.com

  Formatted for MasterCook by Joe Comiskey, aka MR MAD  -  jpmd44a@prodigy.com   -or-   MAD-SQUAD@prodigy.net

     03-27-1998



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