Lobster Bisque - cooking recipe

Ingredients

2 (9 oz.) pkg. rock lobster tails
2 3/4 c. chicken broth
1 Tbsp. Madeira
1/4 c. chopped carrot
1/4 c. chopped onion
1/2 bay leaf
1/8 tsp. marjoram
1/4 c. white wine
3 Tbsp. butter
3 Tbsp. flour
2 c. milk
1 tsp. tomato paste
1/4 c. heavy cream

Preparation

Wash lobster tails.
Parboil lobster tails by dropping in boiling chicken broth for 2 minutes.
Douse in cold water to cool. Cut membrane on underside of shell and remove meat.
Put empty shells back in broth.
Cut lobster meat into bite sized pieces, sprinkle with Madeira and set aside.
Add carrots, onions, bay leaf, marjoram and wine to broth and shells.
Bring to a boil, cover and simmer 30 minutes.
Line a colander with layers of cheesecloth.
Place over a bowl and strain mixture through it.
Let stand for a few minutes to get all liquid.
Melt butter in large saucepan.
Stir in flour; mix until smooth.
Add lobster broth, milk and tomato paste.
Simmer about 10 minutes, stirring, until smooth and thickened.
Remove from heat; add lobster meat, heavy cream, salt and coarse pepper to taste.
Serves 6.