Lobster Bisque

2 or 3 smallish Florida lobster tails (already steamed, can be from the freezer)

2 - 3 tablespoons butter

a half an onion, chopped very fine

2 - 3 tablespoons flour

about a half a can of chicken broth

6 - 8 ounces of heavy cream

about a tablespoon of tomato paste

lemon peel and juice

about 2 tablespoons of sherry

Melt butter in a medium saucepan. Remove shell from lobster meat and put the shell in the pan with the butter. Stir and “fry” the shell for a while, (it adds flavor and color) then remove it and add the onions to the pan and allow them to cook until transparent. Add flour, and stir. Add chicken broth and whisk until it begins to thicken. Add cream, tomato paste and sherry, whisk until smooth, simmer for a little while to eliminate the raw alcohol taste, adjust for consistency by adding cream or broth, then put the lemon peel in the soup. Let stand for 10 minutes or so off heat. Adjust seasonings. Discard lemon peel, and add chopped lobster meat. Reheat if necessary. Serve with buttered toast.