Lobster Corn Bisque

• 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

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

unsalted butter, extra virgin olive oil, stalks celery, garlic, yellow onion, shallots, salt, ground cayenne pepper, sweet marsala wine, water, lobster, frozen corn, bay leaves, heavy cream, green onion, lobster

Taken from www.food.com/recipe/lobster-corn-bisque-519678 (may not work)