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| Ingredients: |
2 1-pound live lobsters
2 tablespoons olive oil
1 onion, sliced finely
1 garlic head, cut in half crosswise
2 tablespoons chopped fresh thyme
2 bay leaves
1/2 lb. sauteed fresh mushrooms
1/2 cup dry Sherry
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1 quart half and half
1/2 pints whipping cream
2 teaspoons cornstarch
1 tablespoon water
3 cups of mild bottled clam juice
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| Cooking
Instructions: |
Bring large pot of water to boil. Add lobsters and boil until cooked through, about 8 minutes. Using tongs, transfer lobsters to large bowl. Reserve 2 cups cooking liquid. Cool lobsters.
Working over large bowl to catch juices, cut off lobster tails and claws. Crack tail and claw shells and remove lobster meat. Coarsely chop lobster meat; cover and chill.
Heat olive oil. Add onion and next 5 ingredients. Mix in Sherry. Boil until almost all liquid has evaporated, about 4 minutes. Add clam juice, reserved 2 cups lobster cooking liquid and lobster juices. Simmer 1 hour.
Strain soup through sieve set over large saucepan, pressing firmly on solids. Simmer until soup is reduced to 3 cups, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
Add cream to soup and simmer 5 minutes. Dissolve cornstarch in 1 tablespoon water. Add to soup and boil until slightly thickened, about 2 minutes. Mix lobster meat into soup and stir to heat through. Ladle soup into bowls.
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| Serving
Suggestions: |
| After ladling soup into bowls, you might lightly sprinkle chives or green onion stems, very thinly sliced over the top of the bisque. |
| Additional
Comments: |
| If preferred, you may use tiny cubed potatoes to thicken the bisque. |
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