Scott DeSimon's Lobster Stew

Ingredients

• 1 tablespoon brandy 
• 2 cups half and half 
• 4 servings kosher salt 
• 2.5 pound pd of lobster (female if you have a choice; you want the roe)
• 1 large shallots chopped
• 4 servings all the tabasco sauce you handle 
• 2 sprigs thyme leaves 
• 4 tablespoons butter unsalted divided ()
• 4 servings pepper white freshly ground

Equipment

• bowl
• frying pan
• ladle
• pot
• sieve

Directions

1. Bring 3 cups water to a boil in a large pot.
2. Add lobsters and cook until shells arered but meat is not yet cooked through,about 5 minutes.
3. Remove lobsters; reservecooking liquid. When cool enough to handle,crack lobsters over a large bowl to catchliquid; separate meat from shells.
4. Cut meat into bite-size pieces; set asidemeat and shells separately.
5. Combine liquidfrom shells with cooking water in a largemeasuring cup; you should have 3 cupsliquid (add water if needed). Set liquid aside.If lobsters are female, remove roe; set aside.(The roe sac is dark green when raw, redwhen cooked. The lobsters are half-cooked,so it will be green with pink around theedges.) Discard soft, pale green tomalley.
6. Melt 2 tablespoons butter in a wide heavy potover medium heat.
7. Add shallot and cook,stirring occasionally, until shallot is soft,about 5 minutes.
8. Add lobster shells andcook, turning occasionally, until lightlybrowned in spots and very fragrant, about8 minutes.
9. Remove pan from heat and addbrandy. Return to heat and cook until brandyhas almost evaporated.
10. Add lobster cookingliquid and thyme sprigs and simmer untilliquid is reduced by one-third, 8-10 minutes.Strain stock; discard solids in strainer. Youshould have about 2 cups stock.
11. Melt remaining 2 tablespoons butter in samewide heavy pot over medium heat.
12. Add roe,if using; mash and stir into butter until roeturns red, about 30 seconds.
13. Add lobstermeat; cook until just heated through, about1 minute.
14. Add stock and bring to a simmer.
15. Remove stew from heat; stir in half-and-half.Season with salt, a small pinch of pepper,and a dash of Tabasco.
16. Let cool; cover andchill overnight to allow flavors to meld.
17. Rewarm stew gently over low heat,stirring occasionally (do not simmer or thelobster will become tough and cream mayseparate). Ladle into warm bowls and serve.