Ingredients Jump to Instructions ↓

  1. 3/4 cup unsalted butter

  2. 1 cup onion

  3. 1 cup celery

  4. 3/4 cup carrot

  5. 1 cup dry white wine

  6. 1 cup chicken broth

  7. 1/2 cup parsley

  8. 1 bay leaf

  9. 1/4 teaspoon thyme

  10. 1/4 teaspoon cayenne

  11. 28 ounces italian plum tomato

  12. 1/4 cup flour

  13. 3 cups milk

  14. 2 pounds lobster meat

  15. 1 cup cream

  16. 1/2 teaspoon salt

  17. 1/2 teaspoon freshly ground white pepper

Instructions Jump to Ingredients ↑

  1. Preparation : Heat one-third of the butter in a heavy saucepan, over a medium flame add onions, celery, and carrots heat and stir for 5 minutes, until onions are transparent add wine, chicken broth or fish stock, parsley, bay, thyme, cayenne, and tomatoes bring to a boil, reduce heat, and simmer for 45 minutes, stirring often strain through a chinois or cheesecloth, discarding vegetables heat remaining butter in a skillet, over a moderate flame whisk in flour, heat and stir for 3-4 minutes whisk in scalded milk, heat and stir until thickened remove from heat and stir in 1 cup of the strained broth stir milk mixture into the broth add lobster heat and stir, over a medium flame, for 20 minutes remove from heat stir in heated cream season to taste with salt and white pepper serve hot note: some versions finish with 1/4 cup sherry


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