(Makes approx. 1 gallon)

1 tbsp. olive oil or clarified butter
1/2 cup diced shallots
2 - 3 cups excellent quality sherry wine
5 lbs. Glace de Veau Roasted Veal Stock Reduction
1 - 2 tsp. saffron
3 quarts Schroeder’s heavy whipping cream
1/4 - 1/3 cup red roux (clarified butter, flour, Hungarian paprika)
1/2 - 1 cup cognac
1 lb. diced lobster meat
Sea salt, to taste
White pepper, to taste

SWEAT shallots in olive oil in a heavy bottom kettle. Add sherry; reduce by 70%.

STIR in Glace de Veau Roasted Veal Stock Reduction and saffron; reduce by 20%. Stir in heavy whipping cream and roux. Simmer and reduce by 10%.

FLAME cognac; add to bisque (you may also add during sherry reduction). Stir in lobster meat; season to taste with salt and white pepper.

SERVE with unreduced sherry or reduced cream in a squirt bottle, etc..