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Cut the body and tail section of the lobster into pieces. Crack the claws. Peel and dice the carrot. Peel and chop the onion very fine. Heat 2 Tbsp. of the butter in a skillet
and sauté the vegetables to a golden brown. Remove from the pan and set aside. Add the parsley and bay leaf and sprinkle a pinch of thyme over the vegetables. Melt 2 Tbsp. butter in the same skillet.
Arrange the lobster pieces in the skillet. Cook the lobster, shaking the pan once or twice, until it reddens. Spoon 1/4 cup of brandy over the lobster pieces and set aflame. Stir in the wine and fish
stock or water and allow the lobster to simmer, covered, for about 20 minutes. Remove from heat and set aside. Remove the lobster from the shells dice the meat, and sprinkle with the sherry. Reserve the
shells. Bring the milk and water to a boil. In a large s saucepan, make a paste by melting 4 Tbsp. of the butter and stirring in the flour. When the mixture turns golden, stir in the hot milk and water
mixture, and continue to stir until the mixture thickens. Put the most tender parts of the lobster shell through a grinder. Add the ground shell and the other pieces of shell to the cream soup, along
with the sautéed vegetables and fish stock and wine liquid. Cover and simmer over low heat, stirring frequently, for 1 1/2 hours. Remove any scum that rises to the surface. Remove the soup from the stove
and press through a fine sieve, discarding the vegetables and shells. Add more milk if the mixture is not creamy enough. Return to low heat and stir in the heavy cream. A drop or two of red vegetable
coloring may be added at this point if a pinker color is desired. Adjust the seasonings. Stir in the diced lobster meat just before serving. Serves 8.
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