Ingredients
2 lbs cooked lobster tails with shells intact
4 carrots, cut in l inch pieces (2 Cups)
l/2 lb. potatoes, peeled and cut in l inch cubes (l l/2 cups)
2 stalks celery, sliced (1 cup)
1 bay leaf
l/2 teaspoon peppercorns
3 cups cold fish stock or chicken stock
3 tbls unsalted butter
3 tbls flour
2 cups milk
l/2 heavy cream
l/4 cry sherry
S & P to taste
Fresh chives and paprika for garnish
Preparation
Split each lobster in half lengthwise. Remove intestinal vein in tail section. Remove lobster meat from shells, reserving shells. Rinse shells. Chop lobster meat. Wrap and refrigerate. Crack shells.
In large pot, combine cracked lobster shells, carrots, potatoes, leeks, celery, bay leaf, and peppercorns. Pour in stock. Bring to boiling. Reduce heat. Cover and simmer for 25 to 30 min until vegetables are tender.
With slotted spoon, transfer 1 cup of the cooked vegetables to blender container. Set aside. Strain remaining cooked mixture, pressing on solids to remove as much liquid as possible. Discard solids. Pour l cup brother into blender, reserving remaining l cup of broth. Puree vegetable mixture until smooth. Set aside.
In large saucepan, melt butter stir in flour. Cook stirring until mixture thickens.
Reduce heat to low. Stir in pureed vegetables, reserved lobster meat, cream and sherry. Heat gently. Add S & P to taste. Garnish with chives and paprika.
