Lobster Bisque #2

This is how I made the lobster bisque when we were at the Cape. It’s different from my other recipe as I was missing some of the ingredients and I added red peppers. It has no lobster meat thrown in at the end as we had eaten it all, but still delicious.
Perhaps this is why Camille liked it this time!

Ingredients

Shells from at least 3 lobsters meat removed (presumably you have eaten the meat)
6 cups chicken broth
1 tomato chopped
2 onions chopped
4 cups water
2 cloves garlic
3 carrots chopped
2 red peppers chopped
10 sprigs parsley roughly chopped with tender stalks
1 tablespoon oregano
1 tablespoon salt
1/2 tablespoon pepper
3/4 cup uncooked rice
2 potatoes chopped
1/4 cup light cream, half and half or cream


Directions

In a large pot, put all of the above ingredients, except the cream
Simmer for 2 hours
Strain the broth through a colander over a large bowl
Remove all the lobster shells
Add the vegetables to the broth
Blend in a blender or cuisinart till smooth
Pour the mixture into a large pot, add 1/4 cup light cream, stir and bring it all to a low simmer. Do not boil.
Adjust seasonings if needed.

Can be frozen.