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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Just out and out delicious!! Variation by special request by Pat2 me: You may substitute cooked lobster instead of the raw (which for a lot of people is more humane) and add it at the end , then serve when it is heated through . Ingredients:
1/2 c. diced carrots |
1/2 sm. onion |
1/4 lb. uncooked lobster meat |
1/2 c. your favoritebutter |
1 tbsp. dry sherry |
1/4 c. dry white wine |
1/4 c. chicken broth |
1/2 tbsp. tomato paste |
1 bay leaf |
1 tbsp. minced parsley |
pinch of thyme |
4 tbsp. flour |
2 c. scalded milk |
2 tbsp. heavy cream |
Directions:
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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