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- 1 ~ 1 1/2 lbs of frozen lobster tail (If you can, buy one whole lobster along with that, or even better, the shell.)
- 1 Quart of Chicken Stock
- 1 Quart of Lobster Broth (Recipe follows)
- 1 Cup chopped celery
- 1/2 Cup chopped carrots
- 1/2 Cup chopped onions
- Half a stick of butter
- 1 Chicken Boulion cube (If the whole lobster isn't available)
- 1 Pint of Half and Half
- 2 Tablespoons of Paprika
- 1 Teaspoon of Cayenne pepper
- Salt and Pepper to taste

The day before or a few hours before preparing the dish, remove the shells from the lobster tails using Poultry shears, or remove the entire shell of the whole lobster, stock the meat in the refrigerator (Keep the head on, it's full of delicious flavor!). Place the shells in any pot you're comfortable cooking with, and submerge the lobster completely in cold water. Bring to a boil, then lower the heat and reduce until it becomes a broth. If you just used the frozen tail shells place a cube of boulioun in the broth.

Now onto the soup!

Begin by placing a cast iron pot onto medium~high heat. Melt the butter in it. Once melted, place all the vegetables in it. Season with salt and pepper, cook until softened, about 7~10 minutes. After the vegetables are soft, pour the half and half over the veggies. When it comes to a simmer add the chicken stock and lobster broth. Add the Cayenne Pepper, Paprika, and season the soup to taste. Let it reduce for about 30 minutes to an hour. While this happens thaw the lobster (If it isn't already thawed) under cold running water. After reduces by about 3/4 add the lobster meat, and kill the heat. There's enough residual heat to completely cook it through. I don't have a food processor so I ended up fishing out the lobster tails, chopping them up, and adding them back to the soup and serving it as a sort of chowder. It turns out delicious like that, and I recommend it. If you like the smooth bisque, place the soup in a food processor and just pulverize it. If you like large chunks of meat, fish them out and add them the finished soup. Sorry if I screwed up somewhere, I eyeballed the measurements from memory, you can spice it to taste.

Egg nog.

12oz. burbon
3 ice cubes