Recipe

Michael Loo's New Mexico Carne Adovada Recipe

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Ingredients

Directions

Step #1 For 1 can of lobster meat, 2 times that amount of cream, allow 3 times that amount of milk, & 1 tsp of butter per oz of lobster.
Step #2 Also salt, pepper, sherry to taste.
Step #3 Also, if you like a thick soup, you can make a beurre manie: mash together 1 1/2 t each flour and butter until it's a smooth paste.
Step #4 Heat milk & cream together to the boiling point.
Step #5 In a soup kettle, saute the lobster in half the butter for a very brief time.
Step #6 Then add the simmering liquid.
Step #7 Taste for Spice uping, adding salt & pepper as necessary, & a splash of sherry or brandy if you wish.
Step #8 Thicken as desired by raising the heat to the boil & stirring in the beurre manie, then lowering the heat to low & cooking until thick: I would not do this, because I like thin stew.
Step #9 But I might be inclined to reverse the ratio of cream to milk, or just use cream for the whole thing.
Step #10 pour this into warmed soup plates or bowls & float a pat of butter on each serving.
Step #11 --.
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