|
2
1-lb. cooked lobsters
1 cup lobster stock
4 tbsp. clarified butter
1 tbsp. tomato paste
1 med. minced onion
1 each bay leaf
1 lg. minced carrot
1 sprig fresh thyme
1 tsp. chopped garlic clove
1/4 cup brandy
1 stalk minced celery
2 cups heavy cream
2 tbsp. flour
1/4 tsp. paprika
1/2 cup dry sherry
salt and pepper to taste
Remove all meat and tomalley from lobster shell.
Place in bowl and chill. Chop lobster shells as fine
as possible.
Heat a medium size sauté pan until hot and add
butter. As butter starts to smoke, add shells,
reduce heat and cook shells for 1-2 minutes tossing
the shell pie fragments frequently. Add all the
minced vegetables and garlic and cook for 5 more
minutes.
Slowly sprinkle in the flour and cook for another
2-3 minutes. Transfer everything into a 2 quart
saucepan and deglaze the sauté pan with the sherry
adding everything to the saucepan.
Heat the mixture until hot then slowly add the
lobster stock until the soup thickens. Add the
tomato paste, thyme, bay leaf, and paprika.
Return to Main Menu |
