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.

Puree soup.

Return it to the heat and add the cream. Season with salt. Add Sherry

Save lobster meat for ravioli.

Serve with Lobster Ravioli.