Ingredients:
Stock
4 Lobster bodies, lungs and head trimmed and rinsed clean with cold water
1 C. rough-cut Carrots
1 C. rough-cut Onions
1 C. rough-cut Celery
2 T. Tomato Paste
½ C. Sherry
Zest of ½ Orange
2 Bay Leaves
Water to cover

Bisque
1 qt. Lobster Stock
1/8 C. chopped Shallots
½ t. crushed Red Pepper
2 T. Butter
¼ C. Long Grain Rice
¼ C. Sherry
1 C. Heavy Cream

Method:
Stock:
In a heavy bottom pot with a little canola oil, sauté the lobster bodies until they start to brown. Add the tomato paste and stir for 1 minute. Add the carrots, celery, onions, bay leaf, orange zest, and sherry. When the sherry turns syrupy, add water to cover by 2” and bring to a simmer. Simmer for 1 ½ hours, strain and reduce to 1quart.

Soup:
In a 2 qt. pot over medium heat, sweat shallots, curry, and crushed red pepper in butter for 5 minutes. Add sherry. Heat until dry. Add rice, then stock. Bring to a simmer for 20 minutes. Add cream. Simmer for 5 more minutes then puree. Correct seasoning.