- G. Granaroli XBRG76A
- MM:MK VMXV03A
4 lb Lobster
2 tb Olive oil
4 tb Butter
1/2 c  Finely chopped onion
1/2 c  Finely chopped carrot
1/2 c  Finely chopped celery
1/2 ts Dried thyme
1    Bay leaf
3    Cloves finely chopped garlic
2 c  Plain tomato sauce-(canned
-is fine)
1 c  Dry white wine
4 c  Chicken broth
2 tb Tomato paste
A dash of hot sauce
2 c  Heavy cream
1/4 c  Cognac
Salt & fresh ground pepper
-to taste

*Plunge the lobsters into boiling water for 3-4 min. Take them out of the
boiling water and remove the tails. Cut the carcas into quarters,
discarding the sacks. Crack the claws. Remove the meat from the tails and
set aside. In a large pot melt the butter in the oil and sautee the carrot,
onion and celery. When lightly browned, add all other ingredients except
the cream and salt and pepper. Bring to a boil and cook for 45 min. Strain
into another pot with a fine cheesecloth. Add cream and cook on med low for
10 min. Season with salt and pepper. Take the tail meat and shread it by
hand, not too big. Add to the soup. Cook 5 min.on med low. Serve hot. This
recipe can be made with lobster, shrimp, clams or any seafood combination.
***for shrimp, or clams or seafood..use 2 cups clam juice and 2 cups
chicken broth instead of 4 cups chicken broth. Always add the seafood the
last 5 min.