Lobster Corn Bisque

I have several friends who hold soup parties in the fall. This is one you can use to impress your friends, and it's quite easy.

• Ready In: 1 hr 5 mins
• Serves: 12
• Yields: 5-6 quarts

Ingredients

• 1⁄4 cup unsalted butter
• 1⁄4 cup extra virgin olive oil
• 2  stalks celery, chopped including leaves
• 7 -8  garlic cloves, minced
• 1  large yellow onion, chopped
• 2  medium shallots, chopped
• 2  tablespoons salt
• 1  teaspoon ground cayenne pepper
• 1  cup sweet marsala wine
• 3 1⁄2 cups water
• 2  tablespoons  lobster base, Superior Touch, Better Than Bouillon, Lobster Base
• 2  cups frozen corn
• 2  bay leaves
• 6  cups half-and-half
• 1  quart heavy cream
• 1  bunch green onion, chopped
• 1  lb  cooked lobster meat or 1  lb  crabmeat

Directions

1. Melt butter and olive oil in a stock pot over medium heat; add celery, garlic, onions, shallots, salt, and cayenne pepper.
2. Cook and stir for 5 minutes to release juices and soften vegetables - make sure garlic doesn't brown or the flavor may be bitter.
3. In a blender, add Marsala wine, lobster base, and 1 cup of the water; and blend.
4. Add the sauteed vegetables to the blender and puree until smooth.
5. Pour blender contents back into stock pot, and add remaining 2 1/2 cups water, bay leaves, and corn.
6. Bring to a boil.
7. Add the cream and half and half, and simmer for 20-30 minutes - try to keep it from boiling; you want a gentle simmer.
8. Add green onions and lobster/crab meat, and simmer for 10 more minutes.
9. Serve with oyster crackers and enjoy.
10. I will put this in a 6 quart crock pot to bring it to soup parties or potlucks.