Crab Bisque - cooking recipe

Ingredients

2 c. fumet
1 can clam juice
3 to 4 qt. chicken stock
2 c. chopped celery
approximately 1 Tbsp. saffron
1 to 1 1/2 c. cognac
pepper
lobster shells
1 bottle (750 ml) white wine
2 c. chopped onion
1 c. butter
2 to 4 c. heavy cream
salt
3 c. Arborio rice
2 c. chopped carrots

Preparation

Saute onions, celery and carrots in 1/2 cup butter until soft. Add lobster shells and white wine.
Cook until shells are red.
Add fumet, clam juice and chicken stock.
Simmer one hour.
Add rice and simmer thirty minutes longer.
Food mill rice and put through small tamis.
Bring to boil, add heavy cream and cognac.
Add saffron and season to taste with salt and pepper.