Ingredients
1 (600g-700g) cooked lobster, cracked and split
100g sweetcorn can

For the stock
50g unsalted butter
75g chopped onion
50ml cream sherry
1 cup whole milk
125ml heavy cream
60ml dry white wine

For the soup
Dash tablespoon good olive oil
75g bacon cubes
125g diced potatoes
½ chopped onion
100g diced celery, one stick
Pinch kosher salt
Pinch freshly-ground black pepper
1 tsp chopped fresh chives
50ml cup cream sherry

Method

Take out the lobster’s meat, cut into large bits and place in a bowl. Cover with cling and refrigerate. Reserve the shells and all the juices.

For the stock, melt the butter in a stockpot large enough to hold all the lobster shells. Add the onion and cook over medium-low heat for seven minutes, until translucent but not browned, stirring occasionally.

Add the sherry and cook for one minute. Add the milk, cream, wine, lobster shells and their juices, and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes.

Meanwhile, in another stockpot, heat the oil and cook the bacon for four to five minutes over medium-low heat, until browned and crisp. Remove with a slotted spoon and reserve.

Add the potatoes, onions, celery, salt and pepper to the same pot and sauté for five minutes.

When the stock is ready, remove the largest pieces of lobster shell with tongs and discard. Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn. Simmer over low heat for 15 minutes, until the potatoes are tender.

Add the cooked lobster, the chives and the sherry and season to taste. Heat gently and serve hot with a garnish of crisp bacon.

Roberta Preca is a Chef patron at Tal-Familja Restaurant, Gardiel Street, Marsascala.