Lobster Bisque

• 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

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. Stir in flour, salt and cayenne. Cook over low heat, stirring constantly, for 10 minutes.
3. In a large saucepan, heat half-and-half until it "smiles" (barely simmers). Do not let it boil.
4. Add half-and-half and sherry to the lobster mixture. Cook, stirring, at a bare simmer for 10 minutes. (do not boil).
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).

lobster meat, unsalted butter, allpurpose flour, salt, cayenne, sherry wine

Taken from www.food.com/recipe/lobster-bisque-285586 (may not work)