Creamy Lobster Bisque

• 2 pounds lobster carcass little broken bits discarded, but keep the body with all the guts
• 1 tablespoon tomato paste
• 2 tablespoons sun-dried tomatoes in oil well chopped
• 1/2 cup sweet onion chopped, I use Mayan
• 1/4 cup chopped celery
• 1 small red potato washed well, skin on
• 1 clove garlic finely chopped
• 1 teaspoon saffron
• 2 dashes fish sauce Asian fermented fish sauce
• 2 tablespoons olive oil
• 1/2 liter vegetable stock low sodium
• 1 cup evaporated milk
• salt
• pepper

1. In about 1/2 cup of the vegetable stock, add the saffron and allow to sit.
2. Heat onion in a large soup stock pan. Saute onions and garlic.
3. Add potato, celery and garlic, stir well.
4. Add the tomatoes (both sun dried and paste), stir well.
5. Add the lobster carcass, saffron in vegetable stock, a couple of dashes of the fish sauce and the vegetable stock until the lobster is covered.
6. Strain liquid through a fine sieve. Reserve the liquid.
7. Remove the lobster carcass and bits of shell from the vegetables. and press the well cooked vegetables through the fine sieve as much as you are able (this will help thicken the soup).
8. Stir the strained liquid, it should be relatively thick. Run your immersion blender through it to ensure the soup is smooth.
9. Press through a fine sieve again (to make sure there are no lobster shell bits in the soup).
10. Return to heat and add as much of the evaporated milk to make a creamy bisque.
11. Serve with a crustini with Chipotle aioli drizzled on top. YUM!

guts, tomato paste, tomatoes, sweet onion, celery, garlic, saffron, fish sauce, olive oil, vegetable stock, milk, salt, pepper

Taken from www.yummly.com/recipe/Creamy-Lobster-Bisque-1653536 (may not work)