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Method:
In a large stockpot, combine chopped onions, celery stalks, and
peppercorns, stock with 1 gallon of cold water and bring the
water to a boil. Add the live lobster and rice to the boiling
stock, reduce heat, cover and simmer for about 10 minutes.
Remove the lobster from the stock and place it on the side to
cool. While the lobster is cooling continue to boil the stock so
that it may reduce.
When the lobster has cooled sufficiently to allow handling,
shell it over a mixing bowl or pie plate taking special care to
catch all the juices. Place the lobster meat on the side for
later use. Return all the reserved juices, shells and otherwise
inedible parts of the lobster to the lobster stock and boil
until the stock has reduced by half. Add the tomato puree and
cook for 10 more minutes. Puree the soup using a blender or food
processor. And strain thoroughly.
When the soup reaches the consistency of a gravy (you may need
to thin using more stock), reduce the heat and add the lemon
juice, salt, worcestershire, sugar, and white pepper and simmer
for about 10 minutes while stirring.
Slowly add the light cream while stirring and bring the soup
back to temperature. Adjust the seasoning. Add sherry .Chop or
slice the reserved lobster meat into desired size and add to
soup. Serve at once. |
