Lobster Bisque

• 3 tablespoons vegetable oil
• 3 tablespoons bleached all-purpose flour
• 1/2 cup minced yellow onions
• 1 cup corn kernels (from 2 ears corn)
• 2 tablespoons minced shallots
• 2 tablespoons minced celery
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1/2 teaspoon cayenne
• 1 cup fish stock or water
• 2 bay leaves
• 2 cups milk
• 2 cups heavy cream
• 1 teaspoon crab boil, optional (recommended: Zatarain's Concentrated Crab and Shrimp Boil)
• 1/2 pound cooked lobster meat, diced (from a 1 1/2 pound lobster)
• 1/4 cup minced green onions (green part only)

1. Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the flour a tablespoon at a time, stirring constantly with a wooden spoon until blended. Continue stirring to make a light brown roux, 5 to 10 minutes.
2. Add the onions, corn, shallots, celery, garlic, salt, and cayenne and cook, stirring occasionally, until the onions soften, about 4 minutes. Slowly stir in the stock. Add the bay leaves and bring to a boil. Add the milk, cream, and the crab boil, if using. Reduce the heat to medium-low. Simmer, uncovered, for 30 minutes.
3. Stir in the lobster meat and green onions and simmer for 5 minutes. Remove and discard the bay leaves.
4. Ladle into shallow soup cups or bowls and serve hot

vegetable oil, flour, yellow onions, corn kernels, shallots, celery, garlic, salt, cayenne, fish stock, bay leaves, milk, heavy cream, crab boil, lobster, green onions

Taken from www.epicurious.com/recipes/member/views/lobster-bisque-51563011 (may not work)