| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Dairy | Soups/stews | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Lobster; cleaned |
| 5 | tb | Melted butter |
| 1/4 | c | Diced carrots |
| 1 | Sm chopped onion | |
| 1/2 | Bay leaf | |
| Pinch of thyme | ||
| 2 | Sprigs parsley | |
| 3 | tb | Cognac |
| 1/3 | c | White wine |
| 1/2 | c | Fish or chicken broth |
| 1/4 | c | Flour |
| 3 | c | Boiling milk |
| 3 | tb | Cream |
| Red food coloring (optional) |
INSTRUCTIONS
CRACK LOBSTER CLAWS AND CUT BODY AND TAIL INTO FOUR OR FIVE PIECES. Saute diced carrots and onion with 2 tablespoons butter for 5 minutes. Add bay leaf, thyme, parsley and lobster. Cook until lobster turns red, about 5 minutes. Add 2 tablespoons cognac and ignite. Add white wine and broth. Simmer 20 minutes. Remove meat from lobster, reserving shells and broth. Melt 3 tablespoons butter in a saucepan. Add flour. Cook, stirring constantly for 2 minutes. Add 3 cups boiling milk all at once and whisk until smooth. Crush lobster shells and add to sauce. Add reserve broth with vegetables and simmer, covered, 1 hour. Strain through a sieve. Heat to boiling and add 3 tablespoons cream. You can add a few drops of red food coloring to give it that lovely pink color, if you wish. Add the lobster, before serving, plus remaining cognac. Philip Schulz PRODIGY service Guest Chef FROM: GUEST CHEF (EXPT46B) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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