Lobster Bisque

Sometimes when you hear “Lobster Bisque” you imagine a blue-haired matron, nose in the air, thick New England accent, ordering the cook to prepare a tureen full. Not me. I lived in Massachusetts with my aunt Mary and Grandmother Marie one fateful summer and served as a tour guide down in battleship cove. Lobster Bisque, for me, brings back a vivid memory of that summer and my first encounter with live lobsters as Mary plopped one down on the counter and let it walk around a bit. I squealed like a baby!
Ingredients:

• 1 cup chicken broth
• 2 shallots, minced
• 1/4 cup carrot, minced
• 2 tablespoons butter
• 2 tablespoons Carbquik (or all purpose flour)
• 1 1/2 cup cream
• 1 1/2 cup water
• 1/2 teaspoon salt
• 1 pound cooked and shredded lobster meat
• 1 tablespoon Worcestershire Sauce
• 1 pinch ground cayenne pepper
• 1 green onion, minced (for garnish)

Directions:

1. In a small frying pan place 1/4 cup chicken broth and the shallots. Cook over a low heat for 5 to 7 minutes.
2. In a medium size pot over medium heat, melt the butter. Slowly whisk in the Carbquik. Whisk until a creamy mixture is created.
3. Gradually pour in broth, whisking constantly. Whisk in the cream and water combination, salt, carrot, lobster meat, Worcestershire sauce, and cayenne pepper. Heat until soup is almost boiling.
4. Garnish your soup with the minced green onion.