8 OUNCES COOKED, FINELY CHOPPED
2 CUPS CHOPPED (ABOUT 2 MEDIUM)
3 CLOVES, COARSELY CHOPPED
1 CUP CHOPPED (ABOUT 2 PIECES)
1 CUP CHOPPED
1 CUP CHOPPED
1 CUP PEELED AND CUBED (ABOUT 2 MEDIUM ROUND WHITE POTATOES)
4 – 5 CUPS
1 – 28 OUNCE CAN AND JUICE
TO TASTE, ABOUT 8 TABLESPOONS
In a heavy, large soup pot, heat the olive oil and add the onion, garlic, celery, carrots and fennel. Sauté the vegetables until they are soft, about 10 minutes.
Add the plum tomatoes and juice and bring the mixture to a simmer. Add the white wine, chicken stock, bay leaves, dried thyme, saffron and rich Maine lobster stock. Bring the mixture to a simmer and cook for about 40 minutes.
Add the cubed potato and cook until the potato is soft. Remove the bay leaves and let the soup cool for about 10 minutes. Working in small batches, puree the mixture using a blender or food processor. Strain the soup through a sieve, removing the larger particles and discarding them. The soup should be silky smooth.
Taste the bisque and correct the seasonings with sea salt, fresh pepper, and if needed, concentrated lobster base. The bisque will be salmon in color and should have a rich, lobster flavor. Store the bisque in the refrigerator until ready to serve.
Just before serving, slowly reheat the soup to a gentle simmer. Stir in the heavy cream, cooked Maine lobster and season to taste with either brandy or sherry. Spoon the soup into heated soup plates.
Garnish with extra lobster meat and parsley