Lobstah Bisque fah Santah

Boil two 1.5 pound lobsters in 2 gallons of water for 12 minutes; plunge into ice water and chill for an hour or two. Save 1 quart of the lobster water.

Shell the lobster; chop the meat finely, set it aside, and reserve the shells.

Saute the shells in 3 T. butter and add 1/3 c. cognac and ignite; when the flame subsides add in 3 T. tomato paste, the lobster water, 1/2 c. finely chopped shallots, 2 cloves garlic, 2.5 c. white wine, 1 t. tarragon, 1/2 t. thyme, a pinch of red pepper flakes and 2 bay leaves. Boil then lower the temp. and simmer 1/2 an hour.

Strain the mixture and reserve it. Saute in a large pot 3 T. shallots, 3 T. butter, then add 3 T. flour and cook over medium heat for 1 minute; add in the reserve mixture (that you just strained) gradually whisking it in; add 2.5 c. whole milk and 3/4 c. half and half; heat over medium-medium low heat to a simmer, whisking to prevent burning on the bottom.

Put two egg yolks in a small bowl. Whisk in 1/2 c. of the hot soup stirring vigorously, then whisking constantly add the egg/soup mixture to the simmering soup; stir in the reserved lobster meat and simmer til hot, stirring all the while.

Serve at once (serves about 6); H.E. likes it with hot popovers.

H.E.