In a large pot, melt 3 tablespoons of Butter over medium heat. Add Onion, Celery, and Carrots from the Aromatics & Vegetables group and cook until softened, about 8-10 minutes.
Add Garlic and Tomato paste from the Aromatics & Vegetables group and cook for 2 minutes more, stirring constantly.
Sprinkle Flour from the Seasoning & Thickening group over the vegetables and cook for 2-3 minutes, stirring constantly to create a roux.
Gradually whisk in Lobster stock from the Liquids & Dairy group, ensuring no lumps form. Add Lobster shells from the Lobster group.
Bring to a simmer and cook for 30 minutes, allowing the lobster shells to infuse the stock.
Strain the stock through a fine-mesh sieve, discarding the solids. Return the stock to the pot.
Stir in Heavy cream and Dry sherry from the Liquids & Dairy group. Season with Old Bay seasoning, Cayenne pepper, Salt, and White pepper from the Seasoning & Thickening group.
Gently fold in Lobster meat from the Lobster group. Heat through, but do not boil.
Serve hot, garnished with a swirl of cream and a sprinkle of paprika if desired.
Ingredients
6
1 pound450 gLobster meat-cooked
1240 mLLobster shells-reserved from cooking lobster
3/4 cup180 mLOnion-diced
33Celery stalks-diced
33Carrots-diced
3 cloves3Garlic-minced
1/4 cup60 mLTomato paste
6 cups1.4 LLobster stock-or high-quality fish stock
1 cup240 mLHeavy cream
1/2 cup120 mLDry sherry
3 tablespoons45 mLButter
3 tablespoons22.5 gAll-purpose flour
1.5 teaspoons7.5 mLOld Bay seasoning
1/2 teaspoon2.5 mLCayenne pepper
3/4 teaspoon3.75 mLSalt
1/4 teaspoon1.25 mLWhite pepper
Equipment
Large pot
Fine-mesh sieve
Whisk
Instructions
In a large pot, melt 3 tablespoons of Butter over medium heat. Add Onion, Celery, and Carrots from the Aromatics & Vegetables group and cook until softened, about 8-10 minutes.
Add Garlic and Tomato paste from the Aromatics & Vegetables group and cook for 2 minutes more, stirring constantly.
Sprinkle Flour from the Seasoning & Thickening group over the vegetables and cook for 2-3 minutes, stirring constantly to create a roux.
Gradually whisk in Lobster stock from the Liquids & Dairy group, ensuring no lumps form. Add Lobster shells from the Lobster group.
Bring to a simmer and cook for 30 minutes, allowing the lobster shells to infuse the stock.
Strain the stock through a fine-mesh sieve, discarding the solids. Return the stock to the pot.
Stir in Heavy cream and Dry sherry from the Liquids & Dairy group. Season with Old Bay seasoning, Cayenne pepper, Salt, and White pepper from the Seasoning & Thickening group.
Gently fold in Lobster meat from the Lobster group. Heat through, but do not boil.
Serve hot, garnished with a swirl of cream and a sprinkle of paprika if desired.
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