Lobster Bisque

Marilynn Monson’s Original LOBSTER BISQUE
INGREDIENTS
• 1/2 cup butter plus 6 TBs
• 1 large onion, chopped
• 1 tsp. pureed garlic
• Two handfuls baby carrots
• 3 bay leaves
• 1 teaspoon dried thyme
. 1 or 2 LARGE lobster tails (I used 2, but it is expensive,so 1 would work too,it would just have less chunks of meat which is fine and many restaurant lobster soups don't have tons of meat chunks in them.)
• 1 cup cooking white wine, or white grape juice
• 1 quart canned tomatoes
• 6 cups LOBSTER SHELL stock
• 1 quart half and half
• 3 tablespoons parsley
• salt to taste, 4 TB flour, 1 TB Cheasapeake bay seafood seasoning
• ground black pepper to taste, 1 TB sugar, or to taste
First make the lobster stock by cutting the back of the lobster down the middle with scissors then slide your thumb against the shell and lift out the meat. Set aside the meat for later use. Cut out the yellow sack nearest the head; on the meat,not the shell, and discard. Put the shells in 6 cups of water with bay leaves and ¼ of the large onion and 1 tsp. pureed garlic. Bring to a boil, then simmer on low for 1 hour. This is the secret of this soup. Don’t shortchange the time and if you start earlier let it simmer longer up to twice as long. Not full boil, just simmering. Then add the meat and watch closely for when it just turns opaque throughout. About five minutes and then remove the meat to a plate and cool. Chop it in a food processor medium fine. Cover and set aside.
DIRECTIONS
1. Melt the butter (1 square) over medium heat in a large saucepan, add the onion, and carrot, that has been chopped fine in a food processor.. Cook, stirring occasionally, until the onion softens.
2. Add the wine and tomatoes. Bring to a gentle boil, and simmer for about 5 minutes. Add the stock and bring to a boil. Reduce the heat to medium, and simmer for 20 – 30 minutes more leaving the shells in.
3. Remove the bay leaves. Remove the lobster shells, picking off any meat they may still have on them. Discard shells. Add the thyme and seafood seasoning. Process until very smooth with a hand blender. Simmer at a low temperature.
4. Melt in a saucepan 6 TB of butter, stir in the flour till smooth, then add the half and half stirring constantly until very smooth. Add to the stock with the chopped lobster meat and heat through. Add remaining seasoning. Salt and pepper to taste. Serve with fresh romano cheese sprinkled on top. Enjoy!
This is obviously soup for a special occasion since it is expensive! I had to make up a lobster bisque recipe after having and craving it from an expensive restaurant lately. It drew rave reviews from the company at our recent dinner party! They loved it! Dad wants me to sell it and make millions! Right!