Served with a couple of Lobster Ravioli
6 c Water
3 T Butter
1 Rib Celery, chopped
1 Carrot, Scraped And Chopped
2 Leeks, sliced
1 Medium Onion, chopped
2 T Flour
2 T Piri Piri Oil
1 1/4 c Heavy Cream
1/4 c Sherry
For the lobster broth:
In a food processor, break the shells up and put in a few pieces at a time until they break up in small pieces.
Cover shells with the water and cook over medium heat for about 25 minutes.
Strain. Should be about 4 1/2 cups lobster broth.
In heavy saucepan, melt the butter and sauté the vegetables gently stirring for about 5 minutes.
Stir in the flour and cook, stirring 1 minute.
Then add the strained lobster broth and whisk until smooth.
Add the Piri-Piri Oil
Cook gently about 20 minutes, until the vegetables are tender.
Return it to the heat and add the cream. Season with salt. Add Sherry
Save lobster meat for ravioli.
Serve with Lobster Ravioli.