| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Appetizers, Seafood, Soups |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1 |
|
Onion, chopped |
| 1 |
|
Carrot, chopped |
| 1 |
lb |
Lobster tails |
| 1/4 |
c |
Brandy |
| 3 |
|
Bottles (8 oz) clam juice |
| 1 |
c |
Water |
| 1 |
c |
Dry white wine |
| 1 |
|
Bay leaf |
| 6 |
|
Peppercorns |
| 1 |
pn |
Thyme |
| 4 |
tb |
Butter |
| 5 |
tb |
Flour |
| 1 |
c |
Milk |
| 1 1/2 |
c |
Light cream |
| 3 |
ts |
Tomato paste |
|
ts |
Salt and pepper to taste |
| 2 |
ts |
Dry sherry, or to taste |
INSTRUCTIONS
Heat butter in a large skillet. Saute vegetables for 2-3 minutes over a
medium heat. With a sharp knife split lobster tails along top of shell to
expose flesh. Place lobster over vegetables and saute until flesh is cooked
and the shell turns pink. Add brandy and heat. Flambe by placing a lighted
match close to liquid in pan (be sure to avert face while lighting up) .
Stir in clam juice, water, white wine, bay leaf, peppercorns and thyme.
Cover and simmer for 30 minutes. Remove lobster and seperate meat from
shells and set aside. Return shells to broth, cover and continue to simmer
for 40 minutes. Strain broth. There should be 4 cups. If there is more than
4 cups boil broth in an open pan to evaporate and concentrate the flavor.
In a clean saucepan, heat butter, stir in flour and cook, stirring over a
medium heat for 2-3 minutes. Remove from heat and gradually blend in broth.
Bring to a boil over medium heat, stirring constantly for 1-2 minutes. Stir
in milk and cream and heat through but do not boil. Blend a little soup
with tomato paste and add to soup. Cut lobster meat into bite size pieces
and add to soup. Add salt and pepper to taste and, if desired, a little
sherry.
Recipe by: Sifto Salt Posted to MC-Recipe Digest V1 #577 by
valerie@nbnet.nb.ca (valerie) on Apr 18, 1997
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