Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter (1/2 stick)

  2. 1 medium onion, chopped

  3. 1 teaspoon minced garlic

  4. 1 medium carrot, chopped

  5. 1 bay leaf

  6. 3 sprigs fresh thyme (or 1/2 teaspoon dried thyme)

  7. 4 to 8 whole lobsters, cooked or uncooked, with as many other lobster shells or bodies as you can scavenge, plus coral, tomalley, and any stray bits of meat you might find

  8. 1 cup dry white wine

  9. 1 cup peeled, seeded, and chopped tomato (canned is fine; include the juices)

  10. 6 cups lobster, chicken, or fish stock or strained liquid reserved from boiling lobsters

  11. 1 cup heavy cream salt and freshly ground black pepper chopped fresh parsley leaves for garnish

Instructions Jump to Ingredients ↑

  1. Put 2 tablespoons of the butter in a large, deep pot over medium heat. When it melts, add the onion, garlic, carrot, bay leaf, and thyme and cook, stirring, until the onion softens, 5 to 10 minutes.


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