Lobster Bisque with Caesar Salad

There is a product line called Better than Bouillon which includes Lobster Base.  We decided to make a lobster bisque as a main course and served it with a traditional Caesar Salad.  We bought a live lobster and cooked it seperately in order to enhance the bisque.  For the bisque, mix 2C Half-and-half, 1C water, 1C white wine, 1T Lobster Base, 3T flour, 2T tomato paste and 1/4t paprika.  Whisk until smooth and simmer for 20 min. or so.  Chop the lobster and add it just before serving.  We garnished the bisque with some chives and pieces of claw meat.

For the Caesar Salad: Make some crotons by first browning a garlic clove in 3/4C olive oil.  Brown some thin slices of French bread and remove to drain.  Reserve the oil.  Put 2T olive oil in a wooden salad bowl and rub 1/2 of a garlic clove all around to flavor it.  Using 2 forks, mash 4 anchovie filets in the bowl.  The whisk together in the bowl 1 raw egg, 2T fresh lemon juice.  Slowly drizzle in the reserved oil, whisking vigorously until smooth.  Toss in 1 large head of romaine lettuce and toss with the dressing.  Top with the crotons, anchovie filets and some grated Parmigiano-Reggiano cheese.  The bread was made by rolling pizza dough, brushing with olive oil and topping with your favorite fresh herbs.  The meal is very rich so serve it with a bone dry cold white wine.