Chart House Restaurant Lobster Bisque

LOBSTER BISQUE
Chart House Restaurant

3 tablespoons butter, divided use (plus 1/4 cup for roux)
1 1/2 cup diced onions
1 cup diced carrots
6 lobster bodies, broken up in the food processor or in a meat grinder
1 cup diced celery
2 cups dry white wine
1/2 cup tomato paste
Salt and pepper, to taste
Sprig of fresh thyme or 1/4 teaspoon dried
1 bay leaf
1 clove garlic, crushed
2 quarts water
1/4 cup flour
1 cup heavy whipping cream
1/8 teaspoon, or less, ground cayenne pepper
3 tablespoons cognac

Melt 2 tablespoons of butter in a large pan. Add diced onions and carrots and saute until onions are transparent.

Add ground lobster bodies, diced celery, white wine, tomato paste, salt, pepper, thyme, bay leaf, garlic, and 2 quarts of water. Bring to a boil and simmer for 1 hour.

Strain broth through a fine sieve, pressing down with a spoon in order to extract all liquid from the shells and vegetables. Strain again through a double layer of dampened cheesecloth or clean towel. Return pot to heat and reduce liquid to 1 quart.

Melt 1/4 cup of butter (for the roux) in a saucepan, add flour, stir, and cook over low heat for approximately 10 minutes.

Add the reduced broth to the roux, stirring well with a wire whisk, and bring to a boil. Simmer for 5 minutes. Strain once more through a double layer of dampened cheesecloth.

(This may be held up to 12 hours, refrigerated, before completing.)

Add heavy cream and cayenne and reheat.

In another pan, melt the remaining 1 tablespoon butter, add reserved lobster meat pieces, and saute for a few minutes. Add cognac to warm, ignite, and shake until flame dies. Add the reduced bisque. Correct seasoning and serve hot in warmed bowls.

Serves 6 generously