Lobster & Brie Soup

Directions

Yield: Serves 8

1. Shell the lobster reserving shell for stock. Split tail meat length-wise and refrigerate. 
2. To make stock, combine the Samuel Adams®, water, thyme, and lobster shell. Bring to a slow boil, cover, and simmer on low for 40 minutes.
3. Strain then simmer to reduce broth to 2 ½ cups. Add half & half and continue simmering until reduced by half again. Cover and set aside.
4. In a heavy skillet, melt butter on medium. When foam subsides, add shallots and sauté for 1 minute. Add lobster meat and sauté briefly until the lobster turns pink. Remove and cool. Pull the lobster meat into long shreds.
5. Add heavy cream and Brie cheese to the reduced broth, stirring constantly over medium-low heat. When the cheese is almost melted, mix in shredded lobster and shallot mixture, add pepper to taste, simmer gently for 2 minutes. Garnish with paprika and serve immediately.