How to make it

  • 1. Separate the lobster tail from the body, remove meat, divine, cube and set aside. See Photo
  • 2. Put the lobster body and tail shell in a pot and add just enough water to cover.
  • 3. Cook the body and tail shell for 20-30 minutes, add the chunked lobster meat and cook an additional 10-15 minutes. Set aside.
  • 4. Pick a passel of mushrooms and clean See Photo. Wipe with a damp cloth.
  • 5. Melt butter in large frying pan. Add in onion, garlic, and mushrooms. Cook until onions are soft.
  • 6. Blend in 2 Tbs. flour and stir.
  • 7. Add in the chicken broth and 1½ cups of the lobster water and heat until slightly thickened while stirring frequently.
  • 8. Stir cream with additional 1 Tbs. flour, parsley, nutmeg and salt & FG pepper.
  • 9. Add cream and lobster chunks to soup.
  • 10. Heat to thicken while stirring frequently.
  • 11. Adjust consistency to suit. Different cream = different thick.
  • 12. Garnish with chopped spring onion tops; serve and enjoy!
  • My wife decided we needed a plate of sliced ripe tomatoes, a natural and we served this with a chewy Italian bread and a bottle of Grenache Blanc.
  • .

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