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She crab emulsion
Sautee celery, garlic, onion, and carrots until soft.
Add all but 2 tblspns of sherry and reduce until all liquid gone.
Add 1.5 cups of cream and reduce by half.
Add remaining sherry and sugar and cook until sugar is desolved.
Turn off heat and add lobster stock and crab roe.
transfer to a blender and blend. Cut the remaining butter into small blocks and until until the consistancy you want.
remove from blender, add crab meat and serve.
salt and pepper to taste.
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