Lobster Bisque

Directions

1. 1
   Wash lobster tails.
2. 2
   Parboil lobster tails by dropping in boiling chicken broth for 2 minutes.
3. 3
   Douse in cold water to cool. Cut membrane on underside of shell and remove meat.
4. 4
   Put empty shells back in broth.
5. 5
   Cut lobster meat into bite sized pieces, sprinkle with Madeira and set aside.
6. 6
   Add carrots, onions, bay leaf, marjoram and wine to broth and shells.
7. 7
   Bring to a boil, cover and simmer 30 minutes.
8. 8
   Line a colander with layers of cheesecloth.
9. 9
   Place over a bowl and strain mixture through it.
10. 10
    Let stand for a few minutes to get all liquid.
11. 11
    Melt butter in large saucepan.
12. 12
    Stir in flour; mix until smooth.
13. 13
    Add lobster broth, milk and tomato paste.
14. 14
    Simmer about 10 minutes, stirring, until smooth and thickened.
15. 15
    Remove from heat; add lobster meat, heavy cream, salt and coarse pepper to taste.
16. 16
    Serves 6.