Ingredients Jump to Instructions ↓

  1. 1/2 c. diced carrots

  2. 1/2 sm. onion

  3. 1/4 lb. uncooked lobster meat

  4. 1/2 c. your favoritebutter

  5. 1 tbsp. dry sherry

  6. 1/4 c. dry white wine

  7. 1/4 c. chicken broth

  8. 1/2 tbsp. tomato paste

  9. 1 bay leaf

  10. 1 tbsp. minced parsley

  11. Pinch of thyme

  12. 4 tbsp. flour

  13. 2 c. scalded milk

  14. 2 tbsp. heavy cream

Instructions Jump to Ingredients ↑

  1. Mince the carrots and onion in a food processor. Mince the lobster meat.

  2. Melt half the butter in a pot and saute the carrots and onions for 3 minutes. Add the lobster meat.

  3. Heat and ignite the sherry and pour it over the mixture.

  4. Add the wine, chicken broth, tomato paste, bay leaf, parsley and thyme and simmer for 15 minutes.

  5. Melt the rest of the butter in a saucepan and stir in the flour to make a roux. Cook it for a few minutes and then add the hot milk, beating vigorously with a wire whisk.

  6. Pour this into the lobster pot and simmer very slowly for 12 minutes.

  7. Add the cream and correct the seasoning.


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