INGREDIENTS

INSTRUCTIONS

Cut the lobster down the back with a large, sharp knife. Remove the sacs
from behind the eyes and the dark vein down the back. Cut the lobster
halves into smaller pieces. Place the pieces of lobster into a large
stockpot and add the clam juice, Fish Stock, bay leaf, and celery. Bring to
a boil over medium heat. Reduce heat and simmer about 15 minutes. Remove
pot from heat and remove the pieces of lobster. Allow the lobster pieces to
cool until they can be handled easily. Return the stockpot to the stove.
Add the rice and the vegetable flakes. Simmer 30 minutes over moderate
heat. Remove the cooked lobster flesh from the shells and dice into
medium-small pieces. Set aside. Strain the lobster broth into a clean pot
through a fine sieve, extracting the liquid from the vegetables. Add the
diced lobster meat along with the cream and cayenne pepper. Blend well.
Serve immediately in warm bowls with a small carafe of the sherry for
seasoning the soup as desired. Directions for Fish Stock: Place the onion,
carrot, and parsley in a large stockpot. Place all the fish trimmings and
bones on top and season with lemon juice. Cover the pot and simmer over
moderate heat about 10 to 15 minutes to allow the fish to release juice. Be
sure to shake the pot from time to time. Add the wine and 2 qts. water and
bring to a boil. Skim the broth completely and simmer 20 min. longer.
Strain through a fine sieve into a clean pot or bowl. Cool before
refrigerating. Don't substitute dark-fleshed or oily fish
THE PRIME RIB
K STREET N.W., WASHINGTON, D.C.
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Jesus, what happened to your hands?#Little girl”