Lobster Bisque

by Laurie, a very good friend of mine & a GREAT cook. 

• 2 steamed lobster tails 
• 1 bag of chopped onions
• 2 teaspoons of crushed garlic
• 1 bag baby carrots
• 2 stalks of chopped celery
• 1 ½ cartons of chicken broth
• 2 tablespoons tomato paste
• 1 large carton of heavy cream
• 1 cup of white wine

Remove the meat from the lobster tail and cut into small chunks. Put in a plastic bag and refrigerate.  In an oiled pan, add onions, garlic, carrots, celery and lobster tail shells.  Cook on medium low for about ½ hour (do not brown).  Add tomato paste and stir for a couple of minutes.  Add wine and cook for 15 minutes.  Add chicken broth.  Let simmer for 2 hours.  Drain the broth into a bowl, remove the vegetables and shells from the pan and return broth to the pan.  Add heavy cream and simmer for 1 more hour.  When ready to serve, add lobster meat and warm through. 

Recipe from SaltySailors.com.

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