Lobster Bisque Recipe

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A simply sensational and very pretty bisque! A lobster could hardly hope to meet a more glorious end. But it's so rich, with a full dinner you'll want only a little.

Yield: Serves 6.

• 1/4 cup butter or margarine
• 1/4 cup minced onion
• 1/4 cup minced carrot
• 3 plum tomatoes, peeled and chopped
• 1 pound lobster meat, chopped
• 1/3 cup dry white wine
• 2 cups fish stock or water
• 2 cups all-purpose cream
• 2 egg yolks, lightly beaten
• 1 teaspoon fresh thyme or scant 1/4 teaspoon dried
• Salt to taste
• Pinch of white pepper
• 3 tablespoons brandy (optional)

In a heavy saucepan, melt butter and cook onion, carrot, and all but 1/4 cup tomatoes over low heat for 5 minutes. Add all but 1/2 cup of the lobster meat and quickly saute for several minutes. Add wine and fish stock or water, cover, and simmer for 10 minutes. Remove from heat and let stand for up to 1 hour to allow flavors to blend. Puree mixture in an electric blender a little at a time. Pour into top of a double boiler over simmering water. Stir in cream and heat for about 5 minutes. Pour a small amount of hot mixture into beaten egg yolks, return to pan, stirring constantly, and heat while stirring until slightly thickened. Add seasonings and brandy, if desired. At serving time, garnish with reserved tomatoes and lobster meat.