Lobster Bisque

Inspired by The Cook’s Bible – Kimball

Ingredients
shells from 3 lobster carcasses meat removed and cut into pieces, you can use shells from 1 lb shrimp or ¾ lb crab.
½ cup dry sherry or cognac
1 cup dry white wine
2 cups chicken broth
3 cups chopped tomatoes
4 cups water
2 tblsps olive oil
2 tblsps butter
1 chopped Spanish onion
2 cloves garlic crushed
3 chopped carrots
3 stalks chopped celery
1 bay leaf
10 sprigs parsley chopped
1 teasp. fresh thyme or ½ teasp. dried thyme
salt and ground black pepper
3/4 cup uncooked rice
1/4 cup heavy cream

Directions
Make the lobster broth first.
Remove any lobster meat from the carcasses and reserve.
Place the shells from 3 lobster carcasses by placing in a large pot. Add 4 cups water, 2 cups chicken broth, 1 cup dry white wine, half a cup sherry (optional) Bring to a boil and simmer for 2 hours covered.
While the broth is simmering, prepare the rest of the ingredients by chopping 1 Spanish onion, 3 carrots, 3 stalks celery, 10 stalks parsley, 3 large tomatoes and 2 cloves garlic.
Next drain the broth through a colander into a large bowl, discard the lobster carcasses
Heat oil and butter in the pot.
Add the chopped onions, carrots, celery parsley, tomatoes , garlic, 1 bay leaf, 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme) salt and pepper.    Cover and cook for 15 mins. Do not let vegetables get brown.
Next, pour the reserved lobster broth into the pot add 3/4 cup rice and bring mixture to a boil.
Simmer covered for 20 mins.
Blend in food processor to a puree
Return the pureed bisque to a pot
Any reserved lobster meat you may have should be cut into pieces and added to the bisque
Reheat bisque and add 1/4 cup heavy cream.
Just allow the bisque to gently reheat, do not boil.