Lobster Bisque

This is another food that I didn't like when I was little, but loved when I tried it again. I tried it in a tiny restaurant next to a fish market and port in Cape May, New Jersey. My parents were going on and on about this restaurant, saying how good it was. My father said that this was the place were all the fisherman came to eat. The only seats were a dozen stools pulled up to a long counter. I know from personal experience that the smallest, run down restaurants have the best food.

Ingredients

1/2 c. diced carrots
1/2 sm. onion
1/4 lb. uncooked lobster meat
1/2 c. butter
1 tbsp. dry sherry
1/4 c. dry white wine
1/4 c. chicken broth
1/2 tbsp. tomato paste
1 bay leaf
1 tbsp. minced parsley
Pinch of thyme
4 tbsp. flour
2 c. scalded milk
2 tbsp. heavy cream

Direction

1-Mince the carrots and onion in a food processor. Mince the lobster meat.

2-Melt half the butter in a pot and saute the carrots and onions for 3 minutes. Add the lobster meat.

3-Heat and ignite the sherry and pour it over the mixture.

4-Add the wine, chicken broth, tomato paste, bay leaf, parsley and thyme and simmer for 15 minutes.

5-Melt the rest of the butter in a saucepan and stir in the flour to make a roux. Cook it for a few minutes and then add the hot milk, beating vigorously with a wire whisk.

6-Pour this into the lobster pot and simmer very slowly for 12 minutes.

7-Add the cream and correct the seasoning.
Makes 4 servings.