Lobster Corn Bisque - cooking recipe

Ingredients

1/4 cup unsalted butter
1/4 cup extra virgin olive oil
2 stalks celery, chopped including leaves
7 -8 garlic cloves, minced
1 large yellow onion, chopped
2 medium shallots, chopped
2 tablespoons salt
1 teaspoon ground cayenne pepper
1 cup sweet marsala wine
3 1/2 cups water
2 tablespoons lobster base, Superior Touch, Better Than Bouillon, Lobster Base
2 cups frozen corn
2 bay leaves
6 cups half-and-half
1 quart heavy cream
1 bunch green onion, chopped
1 lb cooked lobster meat or 1 lb crabmeat

Preparation

Melt butter and olive oil in a stock pot over medium heat; add celery, garlic, onions, shallots, salt, and cayenne pepper.
Cook and stir for 5 minutes to release juices and soften vegetables - make sure garlic doesn't brown or the flavor may be bitter.
In a blender, add Marsala wine, lobster base, and 1 cup of the water; and blend.
Add the sauteed vegetables to the blender and puree until smooth.
Pour blender contents back into stock pot, and add remaining 2 1/2 cups water, bay leaves, and corn.
Bring to a boil.
Add the cream and half and half, and simmer for 20-30 minutes - try to keep it from boiling; you want a gentle simmer.
Add green onions and lobster/crab meat, and simmer for 10 more minutes.
Serve with oyster crackers and enjoy.
I will put this in a 6 quart crock pot to bring it to soup parties or potlucks.