¼ cup butter
4 cups onions, finely diced in food processor
6 cups lobster stock (water, tomato paste, onions, peppers, celery, lobster bodies)
4 cups water
8 cups celery – ¼ inch dice
8 cups carrots – ¼ inch dice
8 cups pre-cooked potatoes
4 tbsp chopped parsley
4 tbsp chopped chives
Kosher salt and pepper, to taste
2 cups sherry wine
¼ tsp cayenne pepper
6 cups whole milk
2 qts heavy cream
4 tbsp EVOO
6 pounds lobster meat – 2 inch pieces
In a stockpot, melt the butter over low heat until bubbling. Do not burn. Add the onion and caramelize over medium heat; do not let them brown.
Add the lobster stock, water, cayenne, celery, carrots, potatoes, chives and parsley. Season with salt and pepper, to taste, and bring to a boil over medium heat. Reduce the heat and simmer until the potatoes are cooked, (soft but hold up), about 15 minutes. Add the milk and cream and bring to a boil. Immediately turn down the heat.
While the cream and milk are warming, add the extra-virgin olive oil to a sauté pan over medium-high heat. Once the oil is smoking add the lobster meat and season with salt and pepper, to taste. When the lobster meat is warm, deglaze the pan with the sherry. Add the warmed lobster meat and juices to cream mixture. Season with salt and pepper, if needed. Ladle into serving bowls and serve.