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Lobster Bisque


1 whole celery stalk
2 carrots
2 onions
1 lb. tomato paste
1 cup of flour
1 cup of brandy
1⁄2 cup of vegetable oil
Lobster body
Salt, pepper and Tabasco to taste
Fish stock or water
Heavy cream
1 whole garlic


Clean and slice vegetables and cook them in 1⁄2 cup of oil until brown. Add garlic clove and continue to cook for a few minutes. Add lobster body, and stir. Add the brandy, but be careful not to burn yourself. Add all other ingredients (except for the fish stock) making sure everything is well blended. Then add the fish stock, bring to a boil, then simmer. After the soup has simmered, strain the soup and bring to a boil again adding the salt, pepper and Tabasco.

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