Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Minced shallot

  2. 2 tablespoons 30ml Butter

  3. 2 cups 474ml Vermouth or chicken stock

  4. 6 tablespoons 90ml Flour

  5. 3 cups 711ml Lobster broth - (see below) Or use

  6. 3 cups of clam juice

  7. 1/4 teaspoon 1 1/3ml Dry mustard

  8. 3 cups 711ml Half-and-half

  9. 1 cup 237ml Cooked pureed spinach

  10. 1 1/2 teaspoons 7 1/2ml Salt

  11. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper Lobster Broth Lobster shells and unusable legs

  12. 1 Celery stalk

  13. 1 Onion (small)

  14. 1 Bay leaf Garnish Cooked lobster or crab meat or shrimp Grated Parmesan cheese -

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For the Lobster (or Crab or Shrimp) Broth: Simmer lobster shells with unusable legs in cups of water with the celery, onion and bay leaf for 30 to 40 minutes. Remove from heat, skim, and strain. In a saucepan, saute shallots in butter until golden. Add wine or chicken stock and simmer until reduced by half. Whisk in 6 tablespoons of flour. Then add the lobster broth or clam juice and the dry mustard. Stir until the mixture returns to simmering and is thickened. Next add the half-and-half, the pureed spinach, salt, and pepper. Do not boil again. Serve immediately (to serve at later time, keep hot in a double boiler.) At serving time garnish with chunks of cooked lobster meat, crab, or shrimp. Sprinkle with Parmesan cheese (optional). This recipe yields 6 to 8 servings.


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