Crab Bisque

• 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

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

fumet, clam juice, chicken stock, celery, saffron, cognac, pepper, lobster, white wine, onion, butter, heavy cream, salt, arborio rice, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=834233 (may not work)