Patty's Lobster Bisque
- 2-4 LB frozen lobster (claw and knuckles)
- 1/2 small can tomato paste
- 1/2 lb dairy butter
- pepper to taste
- 2 T sugar
- 3 T (heaping) lobster base
- 1 gallon of 1/2 and 1/2
Thaw lobster in bag, then collect juices by using collendar. Squeeze juice from the lobster.
Prepare stock in pan with lobster juice, tomato paste, butter, pepper, and sugar. Boil 2-3 minutes. Add lobster base.
Add half and half and lobster, cook until warm.
Best if cook one day before serving.