In a stockpot, melt the butter over low heat until bubbling. Do not burn. Add the onions and caramelize over medium heat; do not let them brown.
Add the lobster stock, potatoes, carrots, celery, chives, parsley, cayenne and 1 1/2 cups water. Season with salt and pepper and bring to a boil over medium heat. Reduce the heat and simmer until the potatoes are cooked (soft but hold up), about 15 minutes. Add the cream and milk and bring to a boil. Immediately turn down the heat.
While the cream and milk are warming, heat the extra-virgin olive oil in a saute pan over medium-high heat. Once the oil is smoking, add the lobster meat and season with salt and pepper to taste. When the lobster meat is warm, deglaze the pan with the sherry. Add the warmed lobster meat and juices to the cream mixture. Season with salt and pepper, if needed. Ladle into serving bowls and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Michael Landgarten, owner Bob's Clam Hut, Kittery, ME
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