The Leftovers: Corn & Lobster Bisque With Spicy Lobster Oil

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   ["Heat oil in a large heavy bottomed stock pot until it shimmers", "Add Lobster Bodies & Corn, saute until the fragrant", "Add Peppercorns, Thyme & Mire Poix (fennel, leeks, shallots, celery carrots)", "Saute until vegetables become translucent and start to caramelize", "Add vermouth, bring up to high heat, allow vermouth to boil and then be absorbed into the stock- Keep an eye on it..now is not the time to go check your email.", "Once the vermouth has been absorbed, add 8 cups cold water", "Bring to a low boil then reduce to a simmer.", "Simmer for 1 hour.", "Strain and discard the remains. - (You can totally do this way way ahead days, weeks etc)", "Return to Stock pot and Reduce by 1/3 rd (about 25 minutes over high heat)- You should have about 4-1/2 to 5 Cups stock", "Meanwhile heat butter until frothy & bubbly, add corn kernels & saute for a few minutes until they soften", "Add half the corn to the reduced stock & burr with a Hand Blender (alternatively, blend in batches in a blended) until creamy", "Add Half & Half bring up heat again then reduce to simmer once it starts to bubble", "Give in another burr with hand blender if you have one...just to emuslify further", "Season with Salt & Pepper

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   Add remaining corn, cook another 10 minutes on simmer", "Serve Garnished with Lobstermeat, Fresh Herbs & Healthy Drizzle of Lobster Oil", "In a large dry deep sauce pan heat lobster bodies, chilies , lemon grass, fennel seeeds & peppercorns until just fragrant", "Chop the Lobster bodies as small as you can, if your food processor can handle it, process the softer shells (the carapace is usually soft enough)", "Pour oil in to pan and lower heat as low as it can go", "Cook over low heat until it simmers and oil turns dark red", "Strain, cool ... keeps for a few days in the fridge and a month or 2 in the freezer This makes more than you will need for this recipes and it is is absolutely amazeballs drizzled on to: pasta, risotto or ramen it's also good drizzled on scrambled eggs, or used to make mayonnaise or vinaigrette for a lobster salad, devilled eggs"]

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