This soup can be made with 2 cups lobster claw meat, but the flavor a live lobster gives is incomparable.
Method With a cloth held in the left hand, grasp lobster firmly by the tail, head facing to the right.
With a pointed knife, pierce the cross on the shell 1-2 inches behind the eyes—this will kill the lobster instantly.
Continue cutting down, severing the head, then cut the rest of the body in half.
Remove the hard sac from the head and discard.
Remove and reserve any black coral from body.
Remove and dis- card intestine.
Make lobster butter by working the coral with 3 tablespoons butter; set aside.
Heat the remaining 3 tablespoons butter with the oil in a large skillet or saute" pan, add the lobster, cut sides down, cover and cook for 5 minutes.
Add onion and sherry, cover, and simmer 10- 15 minutes more or until the lobster is very red.
Take it out, remove the meat from the body, crack the claws and remove this meat also Note: if you like, some of the tail meat may be reserved for garnish; cut it in slices and add to the soup just before serving.
Pound meat in a mortar and pestle, or pur6e in a blender with a little of the stock.
To prepare the sauce: melt butter, stir in flour, pour on the stock and any juices from the lobster pan.
Bring to a boil, stirring, season and simmer 5-6 minutes.
Take from heat and add the pounded lobster.
Stir in the lobster butter (or 3 tablespoons plain butter) in small pieces, and add the cream.
Reheat without boiling, taste for seasoning, and serve at once, garnished with the slices of lobster.