Favorite Lobster Bisque

Directions

Crack lobster claws and cut body and tail into four or five pieces.

Sauté diced carrots and onion with 2 tablespoons butter for 5 minutes.

Add bay leaf, thyme, parsley and lobster. Cook until lobster turns red, about 5 minutes.

Add 2 tablespoons cognac and ignite. Add white wine and broth.

Simmer 20 minutes. Remove meat from lobster, reserving shells and broth.

Melt 3 tablespoons butter in a saucepan. Add flour. Cook, stirring constantly for 2 minutes.

Add 3 cups boiling milk all at once and whisk until smooth. Crush lobster shells and add to sauce.

Add reserve broth with vegetables and simmer, covered, 1 hour. Strain through a sieve.

Heat to boiling and add 3 tablespoons cream. You can add a few drops of red food coloring to give it that lovely pink color, if you wish.

Add the lobster, before serving, plus remaining cognac.