Lobster Bisque

Directions

1. 1
   Crack lobster claws and cut body and tail into four or five pieces.
2. 2
   Saute diced carrots and onion with 2 tablespoons butter for 5 minutes.
3. 3
   Add bay leaf, thyme, parsley and lobster.
4. 4
   Cook until lobster turns red, about 5 minutes.
5. 5
   Add 2 tablespoons cognac and ignite.
6. 6
   Add white wine and broth.
7. 7
   Simmer 20 minutes.
8. 8
   Remove meat from lobster, reserving shells and broth.
9. 9
   Melt 3 tablespoons butter in a saucepan.
10. 10
    Add flour.
11. 11
    Cook, stirring constantly for 2 minutes.
12. 12
    Add 3 cups boiling milk all at once and whisk until smooth.
13. 13
    Crush lobster shells and add to sauce.
14. 14
    Add reserve broth with vegetables and simmer, covered, 1 hour.
15. 15
    Strain through a sieve.
16. 16
    Heat to boiling and add 3 tablespoons cream.
17. 17
    You can add a few drops of red food coloring to give it that lovely pink color, if you wish.
18. 18
    Add the lobster, before serving, plus remaining cognac.