so, whodda thought, the lobster stock made with the bodies and water with a bit o' wine was "lobsterier" to coin a Gregism than the stock I put all the fancy stuff into....so I combined them and reduced. seven lobsters gave me about 1 quart of stock! The way I'm going, how many lobsters am I going to need to feed 200 people a shot of soup? Oh David!!!!!! :-)
Anyway, Greg was so happy to be bothered by me wanting a taster. We went through all the phases. I got a mite pissy when he dunked his beer bread into the boiling stock and left a floater!
After the stock was reduced I melted a quarter stick of butter and added some olive oil into a pot and shoved in one leek, and two honkin large Yukon Gold taters, cut up. The I decided to separate that mixture so I could experiment and to one I added some curry powder and left the other plain, save for some fresh nutmeg, sea salt and ground pepper. I sauteed the mixtures for a while and then slowly added stock to both. When the taters were tender, I blendered them and got a smooth, thick mixture...not what I want to try and pour into two hundred shot glasses.
To stem the flowability problem, I addded the rest of the stock...yikes thats a lot of stock for two potatoes. Greg tasted both and pronounced the curry infused soup the best, "hands-down" I then combined the two, added a bit more curry and stirred over low heat until heated through.
When I hurried out to the road with a sample for a passing neighbor, her comment was "its different...tastes like a lobster tamale with curry....not my cup of tea" Well, shoot! we'll see what becomes of it tomorrow after its had time to chill and meld.
Perhaps I'll just make little peanut butter and jelly sandwiches instead