Sherry-Creamed Lobster with Biscuits

1. 1

   Fill a large stockpot with 2 inches of water, add the salt and bring to a boil over high heat.

2. 2

   Put the lobsters in the boiling water, add the salt and bring to a boil over high heat.

3. 3

   Put the lobsters in the boiling water, head first, and cook until they start to turn red, about 4 minutes.

4. 4

   With tongs, transfer the lobsters to a bowl to cool.

5. 5

   Remove the meat from the knuckles and claws.

6. 6

   Twist the tails off the bodies; reserve the greenish tomalley and blackish roe.

7. 7

   Split the tails lengthwise lengthwise and and remove the meat.

8. 8

   Pull out and discard the black intestinal vein.

9. 9

   Cut the lobster meat into 1-inch chunks and transfer to a bowl.

10. 10

    In a small saucepan, melt 2 tablespoons of the butter with the sherry.

11. 11

    Pour the butter over the lobster; set aside.

12. 12

    In a medium saucepan, melt the remaining 1 tablespoon of butter over moderately high heat.

13. 13

    Stir in the flour to make a paste.

14. 14

    Gradually whisk in the milk until smooth, then bring to a boil, whisking constantly.

15. 15

    Simmer over low heat, whisking often, until the sauce is glossy and no floury taste remains, about 5 minutes.

16. 16

    Add the cream and simmer for 2 minutes more.

17. 17

    Fold in the lobster meat and sherry butter and season with pepper.

18. 18

    Blend in the tomalley and roe and simmer until the lobster is cooked through, about 2 minutes longer.

19. 19

    Serve with Hot Biscuits on the side.

* Per serving · 4 servings · Values may vary.