Lobster Sherry Bisque
|Freshly boiled lobster/2 small, preferably female, lobsters||1 Large|
|Fish stock||6 Cup (96 tbs)|
|Onion||1 Small, sliced|
|Carrot||1 , sliced|
|Celery stalks||2 , sliced|
|Bay leaf||1 , tied together|
|Parsley sprigs||4 , tied together|
|Flour||2 1⁄2 Tablespoon|
|Cream||1 Cup (16 tbs)|
Split freshly boiled lobster down back with sharp knife; remove intestine, which looks like long black thread down center of back.
Remove stomach sac from head and tough gills.
Crack claws; remove meat; add to back meat.
If lobster is female and there is red coral or roe, reserve for garnish.
Reserve greenish curd from head.
Break up all lobster shells; put into pan with stock.
Add onion, carrot, celery, herbs, salt, and pepper; cover.
Simmer 30 to 45 minutes.
Meanwhile, cut lobster meat into chunks.
Pound coral roe with 2 tablespoons butter to use as garnish and to color soup.
Melt 3 tablespoons butter in pot; stir in flour until smoothly blended.
Cook a minute or two.
Add strained lobster stock; blend until smooth.
Bring to boil; stir constantly.
Reduce heat; simmer 4 to 5 minutes.
Add lobster meat.
Add mace; adjust seasoning.
Add cream and sherry.