large, freshly boiled lobster
to 6 cups fish stock
small onion, sliced
stalks celery, sliced
bay leaf and 3 sprigs parsley, tied together
and pepper to taste
1/2 tablespoons flour
teaspoon mace or nutmeg
cup light cream, heated
to 4 tablespoons sherry or brandy, Paprika to taste
Split lobster down back with
sharp knife and remove intestine, which looks like long, black thread down
center of back, Remove stomach sac from head and tough gills.
Remove lobster meat from
claws, tail, and back. If
lobster Is female and there is coral roe, save this
Break up all lobster shells
and put them into large- pot with fish stock.
Add onion, carrot, celery, herbs., Salt, and pepper.
Cover and simmer for 30 to 45
minutes. Strain stock.
Meanwhile, cut lobster meat
Into chunks. Pound coral roe with 2
tablespoons butter to use as garnish and to color soup.
Melt butter in 3 tablespoons
flour until separate saucepan; stir until smooth.
Simmer for 1 or 2 minutes before adding strained lobster stock.
Blend until smooth and then bring to a boll, stirring constantly.
Reduce heat and simmer for 4 to 5 minutes.
Add lobster meat to
saucepan,, remove bay leaf and parsley bundle.
Stir In mace or nutmeg. Add
cream and sherry or brandy. Mix well
and simmer until heated thoroughly.
Serve in soup bowls with
pieces of coral butter in each bowl; sprinkle with paprika.