Serves 6
Ingredients
2 lbs Lobster (one lobster)
6 ½ Tbsp Butter, divided
½ tsp Minced Garlic
½ C Chopped Celery
½ C Chopped Carrots
½ C Chopped Onion
¼ C Tomato Paste
6 C Fish Stock
1 Tbsp Brandy w/ 1 ½ Tbsp Flour
1 C Whipping Cream
¼ C Sherry
Directions
—Remove lobster meat from shell and chop. Refrigerate until needed.
—Coarsely chop shell.
—Heat 3 Tbsp of butter in medium stock pot, add shell and garlic. Cook until brown. Add celery, carrots, and onion; Cook until softened. Add tomato paste; Cook 5 minutes, stirring constantly. Add fish stock and brandy; Bring to a boil. Reduce to low heat; Simmer 1 hour, stirring occasionally.
—Meanwhile, heat 1 ½ Tbsp butter in small saucepan over low heat; Add flour. Cook 20 minutes, stirring constantly, until deep golden brown. Stir into soup. Continue simmering 45 minutes longer.
—Strain; Return to stock pot. Stir in cream and sherry. Heat remaining butter in small skillet, add lobster. Cook until opaque; Add to soup. Serve.