Truro Lobster Bisque

• 6 TBs butter or margarine
• 1 large onion - diced
• 4 medium to large carrots - peeled & diced
• 4 stalks celery - diced
• 1/4 cup brandy
• 10 cups lobster stock
• 3/4 cup long grain white rice
• 1 tsp salt
• 1 cup heavy cream
• pinch of nutmeg
• lobster meat in chunks - from 4 lb lobster is ideal, but can use less
• salt to taste
• garnish w/chives - optional

1. In large pot over medium heat melt butter and saute onions for 5 minutes.
2. Add carrots and celery and saute for 7 minutes
3. Add brandy and cook for 5 minutes
4. Add lobster stock and bring to a boil
5. Add rice and salt and simmer for 40 minutes
6. Take pot off heat for 15 minutes
7. Puree contents in batches a blender and strain through a sieve - don't overfill blender with hot contents.
8. Return blended mixture to clean pot and heat below boiling. Stir constantly as it can stick. Add nutmeg and salt to taste.
9. Add as much of the cream as necessary to make smooth. It may need less than a cup.
10. Add lobster meat, heat through and serve.
11. Note: Lobster stock is best made when cooking lobster. After steaming or boiling lobster retain the liquid, add back remains of lobster (less guts), water, pepper corns, bay leaves and healthy amounts of onion, carrots and celery. Simmer for a few hours and strain.

butter, onion, carrots, stalks celery, brandy, lobster, long grain white rice, salt, heavy cream, nutmeg, lobster, salt, chives

Taken from www.epicurious.com/recipes/member/views/truro-lobster-bisque-51585221 (may not work)