Sunrise Chef

Ingredients

• BISQUE:
• Lobster Shells & Body reaserved from other recipes
• 2 tbsp Olive Oil Chopped
• 1 Medium Onion
• 4 Stalks Celery Chopped
• 1 cup Plum Tomatoes Chopped
• 1/2 tsp Dry Tarragon
• 2/3 cup Dry Sherry Wine
• 2 cups Water
• 1 cup Heavy Cream
• 1/8 tsp Saffron
• 1 stick Butter
• 4 oz Flour
• Salt and Pepper To taste

Instructions

1. In a 2 qt. saucepan, sautee onion, celery, lobster shells & body and tomatoes with olive oil till soft and colored brown. Add water, sherry, saffron and tarragon, simmer for 35 minutes.
2. In separate saucepan, cook butter and flour together to make a roux. Approx. 4 minutes.
3. Strain lobster stock through a fine mesh strainer. Add cream & cook additional 10 minutes, stir roux into stock 1/3 at a time. Bring to a boil and serve.