Lobster Bisque

1 ¼  pints heavy cream

1 ½ cups milk

1 dash cayenne

1 ½ tablespoons paprika

1 ½ ounces butter, unsalted

1/3 cup flour

½ carrot, chopped fine

¼ white onion, chopped fine

1 ½ stalks celery, chopped fine

3 ounces shrimp, chopped fine

3 ounces lobster meat, chopped

1 cup lobster stock (reduced to 2 oz) or 1 ½ ounces lobster base

1 ½ tablespoons brandy

In a large pot, sauté the carrots, onions and celery until almost soft. Add the brandy and cook for 2 minutes. Add the milk, cream, lobster stock, shrimp and lobster meat and bring to a simmer. Meanwhile, melt the butter and add flour. Cook for a few minutes. Add roux (carrots, onion, celery mix) to the milk mixture, whisking constantly. Bring to a simmer and it's finished!

Serves 6