Lobster or Crab BISQUE

      (4 Servings)
1 - 1/2 cup lobster or crab meat 1 - 1/2 pint cold water
1/4 cup cooking oil 1 pint cold water mixed with 1/2 cup lobster or crab fat
1/4 cup all-purpose flour1 teaspoon salt
1 small onion, chopped1/4 teaspoon sugar
1 stick celery, chopped1/4 teaspoon red pepper
1 clove garlic, mashed1 tablespoon green onion
1 bay leaf1 tablespoon chopped parsley
3/4 cup whole tomatoes, canned or fresh, chopped

INSTRUCTIONS
In a heavy bottomed pot, make a roux by adding flour to heated oil, over
low heat, stir constantly until a deep golden brown; take pot away from
heat for fear of burning; add onion, garlic and celery; cook about 5
minutes or until tender; stir; return to heat and add 1 pint of water,
tomatoes, sugar, salt and pepper; cook over high heat, stirring until
sauce simmers; then reduce heat again.
While sauce is simmering, combine remaining water with lobster or crab fat in a large saucepan, cook over high heat, stirring constantly until it comes to a boil.
Add sauce to fat and water, let simmer 1 hour. Season with salt and pepper
again if needed. Add lobster or cram meat, green onion and parsley. Serve
in soup plate over a scoop of cooked rice.

COOKING TIP:   lobster or crab bisque improves in flavor if made ahead of    
serving time, and chilled. However, do not add lobster or crab meat,     
parsley and green onions until ready to serve.

COOKING TIP:   lobster and crab  get tough if overcooked, only cook 5 minutes.