2 1 pound cooked lobsters
1 cup lobster stock
4 tablespoons clarified butter
1 tablespoons tomato paste
1 medium onion, minced
1 bay leaf
1 large carrot, minced
1 sprig fresh thyme
1 teaspoon chopped garlic clove
1/4 cup brandy
1 stalk celery, minced
2 cups heavy cream
2 tablespoons flour
1/4 teaspoon paprika
1/2 cup dry sherry
salt and pepper to taste
Remove all meat and tamale from lobster shell. Place in bowl and chill. Chop lobster shells as fine as possible. Heat a medium size saute pan until hot and add butter. As butter starts to smoke, add shells, reduce heat and cook shells for 1 to 2 minutes tossing the shell pie fragments frequently. Add all the minced vegetables and garlic and cook for 5 more minutes. Slowly sprinkle in the flour and cook for another 2 to 3 minutes. Transfer everything into a 2 quart saucepan and deglaze the saute pan with the sherry adding everything to the saucepan. Heat the mixture until hot then slowly add the lobster stock until the soup thickens. Add the tomato paste, thyme, bay leaf, and paprika.
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