Lobster Bisque

Ingredients

• 3 (11 1/3 ounce) cans lobster meat (Must be frozen-the liquid produced when thawed is essential)
• 3/4 cup unsalted butter
• 3/4 cup all-purpose flour
• 1 1/2 teaspoons fine sea salt
• 1/2 teaspoon cayenne (to taste)
• 8 cups half-and-half
• 1/4 cup sherry wine, medium-dry such as Sandeman Amontillado

Directions

1. 1

   Coarsely chop lobster meat. In a heavy kettle (about 6-quart) melt butter over low heat. Stir in lobster meat and reserved liquid. Sweat, covered, over low heat, stirring occasionally, for about 25 minutes.

2. 2

   Stir in flour, salt and cayenne. Cook over low heat, stirring constantly, for 10 minutes.

3. 3

   In a large saucepan, heat half-and-half until it "smiles" (barely simmers). Do not let it boil.

4. 4

   Add half-and-half and sherry to the lobster mixture. Cook, stirring, at a bare simmer for 10 minutes. (do not boil).

5. 5

   Serve hot. Note that bisque may be made 2 days ahead before being chilled and covered. Reheat bisque over low heat, stirring until hot. (Do not boil).