1 1/2 lb lobster; cleaned
3  tbsp heavy cream
3  cups boiling milk
1/4 cup flour
1/2 cups fish or chicken broth
1/2 cup dry white wine
4  tbsp Cognac
2 sprigs parsley
pinch of thyme
2 bay leaves
1 small chopped onion
1/4 cup diced carrots
3 tbsp tomato concentrate
5  tbsp melted butter

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 and 3 tablespoons tomato concentrate or
puree for colour.
Add the lobster, cut into small cubes, before serving,  
Add remaining cognac.
Serves: 4

This is just one of the delightfully delicious recipes from around the world which will
soon be featured in our fully illustrated series of Gourmet Fisherman Cookbooks.  
Enjoy!
Lobster Bisque
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10 by The Gourmet Fisherman Television Show… All rights reserved.