How to make it

  • In large stockpot, bring 6 cups of water to a boil. Add the lobsters and steam for about 8 minutes, until lobsters are cooked. Remove lobsters and let cool. Reserve liquid. When lobsters have cooled, clean out meat and set aside, save all shells.
  • Crack or grind up lobster shells a bit. If you have a food processor, break up the shells and put a few peaces at a time until they break into small pieces. Cover shells with reserve liquid, add vegetables and cook over medium heat for about 25 minutes. Strain. There should be about 4 ½ cups lobster broth.
  • To make roux, melt the butter and stir in the flour in a heavy saucepan. Stir while it heats for 1 minute.
  • Heat the heavy cream, half and half, lobster stock in a double boiler over medium heat. When it’s hot, add roux and stir over medium heat for 40 minutes until thick and smooth.
  • In a saucepan, heat 2 tablespoons butter and reserve lobster meat, tomato paste and sherry. When alcohol has cooked off add to cream mixture. Cook gently for 5 minutes. Serves 4-6

Reviews & Comments 3

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    " It was excellent "
    dagnabbit ate it and said...
    sure sounds good to me too!
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  • mamalou 11 years ago
    yummy..sounds wonderful!
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    " It was excellent "
    elgab89 ate it and said...
    I am already saying "MMM"!
    Was this review helpful? Yes Flag

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