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. Dont substitute dark-fleshed or oily fish THE PRIME RIB K STREET N.W., WASHINGTON, D.C. From the
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|Serving Size: 1 Serving (681g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 255 (73%)|
|Amt Per Serving||% DV|
|Total Fat 28.4g||38 %|
|Saturated Fat 17.2g||86 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 93.9mg||29 %|
|Sodium 297.2mg||10 %|
|Potassium 449.6mg||12 %|
|Total Carbohydrate 13.9g||4 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 12.9g|
|Protein 8g||11 %|
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Calories per serving: 348
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