Lobster Bisque

Steam 2 lobster tails (1 per person) until shell turns bright red, approximately 5 minutes. Let cook in ice water, then cut tail down center of underside and remove lobster meat. The lobster will not be completely cooked through yet. Keep the tail shells, these will be used to flavor the soup broth.

Roughly chop lobster meat into chunks.

Heat 2 T butter in pan, then add 2 - 3 stems of fresh basil to melted butter.

In a large stew pan, sauté lobster meat in the butter and basil until just cooked through, about 3 minutes.

Remove lobster from pan and set aside.

Then, add the following ingredients to the remaining butter and basil in the stew pot:

2 leeks, cut white part into thin slices, and the green part into 1 inch long pieces

2 peeled carrots, chopped

1 onion, finely chopped

1 whole bell pepper, seeds and stem removed, and chopped

2 stalks celery, chopped

2 cloves garlic, roughly chopped

2 bay leaves

Sautee on medium heat until tender, 8-10 minutes.

Add:

2 teaspoons salt and pepper to taste

1 Tablespoons tomato paste

Lobster tail shells

1/4 cup Cognac or Pernod

1/2 bottle dry white wine

2 cups clam, fish, or chicken broth

Juice of 1/2 lemon

3-4 stems of basil with leaves

Cover and bring to a soft boil for 15 minutes.

Remove and discard the lobster shells and bay leaves.

Place ingredients in blender until smooth.

Pour blended soup back into stew pan and reheat if necessary, then stir in lobster chunks.

Enjoy!