INGREDIENTS

INSTRUCTIONS

Melt 1/4 cup butter in a large saucepan. Add the carrots, celery and onions
and cook until soft, about 10 minutes. Add sections from 2 lobsters to pan
and saute until shells turn red. Remove pieces from pan when cool enough
and remove meat from tails and claws and reserve it.
Chop shells into smaller pieces and add to pan. Add 1/4 cup cognac and
ignite. Then add the white wine, water, garlic, tarragon and bay leaf.
Crush the drained tomatoes with hands and add to pot. Season with salt and
pepper.
Simmer over low heat for 45 minutes, but do not allow liquid to boil.
Remove as many pieces of shell as possible. Put soup through food mill and
return milled broth to pan. Add the reserved lobster meat and 1/3 cup long
grain white rice. Simmer over low heat another 45 minutes, or until reduced
to 2 cups.
Pulse shells in a food processor until finely chopped. Melt 1/2 cup butter
in a saute pan, add chopped shells and saute 5 minutes. Strain, reserving
butter and discarding shells.
Transfer reduced lobster-rice mixture to blender and puree. Strain the
puree through a sieve over a mixing bowl and return broth to pot. Add the
lobster butter and stir well.
Add 1 tablespoon of cognac and heat for 5-7 minutes. Add the light cream
and milk. Heat through, but do not boil.
Yield: 8 servings
Posted to MC-Recipe Digest V1 #351
Recipe by: TASTE    SHOW #TS4865
From: Doc1946@aol.com
Date: Thu, 19 Dec 1996 00:01:49 -0500

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