*  Exported from  MasterCook  *

                        Fairmont's Lobster Bisque

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Bisque

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Lobsters -- 1lb ea
     1/3  cup           Carrots -- chop
     1/4  cup           Onions -- chop
   2      tablespoons   Butter
   1      teaspoon      Thyme
   1                    Bay leaf
     1/2  teaspoon      Garlic -- chop
   2                    Sprigs parsley
   1      pinch         Tarragon
     1/3  cup           White wine
     1/4  cup           Rice
   5      cups          Fish stock
   2      cups          Heavy cream
     1/4  pound         Butter
   1      tablespoon    Cognac

Section lobster, separating the tail and claws from the carcass or head
. Remove any foreign matter.
Leaving in the shell, place all pieces in a preheated pan with a little butter
. Sauce, then flame with cognac. Remove lobster, take meat from the tail 
and claws and slice tail meat into chunks. Claws should be kept whole
 to use as garnish when bisque is served.
Set aside tail and claw meat. Return shells to the pan. Add to the pan, carrots, onions, 
2 tb butter, thyme, bay leaf, garlic, parsley and tarragon. Cook over medium heat until 
veggies start to give off water. Add white wine and simmer for 15 to 20 minutes.
Add fish stock and rice. Cook for 45 minutes to 1 hour over low heat.

 (NOTE-Roux may be used as a thickening agent if preferred to rice).
 Remove shells and place mixture into blender until puree.
 Strain mixture and place over low heat; add heavy cream and 1 stick butter
. In separate pan, saute chopped lobster meat in a little butter quickly (20 to 30 seconds)
 over high heat; then place in bisque and adjust salt and pepper to taste. Garnish with claws.
 Cognac may be added when bisque is served

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