INGREDIENTS:
(2 quarts)
2 each 1 lb.
Maine lobsters
2 quarts water
2 Tablespoons salt
4 Tablespoons butter
4 Tablespoons flour
1 recipe lobster stock - recipe follows
1 pint half and half
1 cup dry sherry (or to taste)
1 each lemon, juice only
Lobster Stock:
2 each lobster shells from above
1 Tablespoon butter
1 each onion, large dice
1 each carrot, large dice
1 stalk celery, large dice
4 Tablespoons tomato paste
1 cup dry sherry
10 each black peppercorns
6 each parsley stems
1 each bay leaf
DIRECTIONS:
Bring salted water to rapid boil. Add live lobsters and cover, steaming 5 minutes over very high heat. Remove lobsters from salted water and set aside while separately reserving steaming broth for lobster stock. Remove lobster meat and reserve shells for lobster stock. Dice par-cooked meat into small pieces, cover and refrigerate.
Melt butter in 4 quart sauce pan and stir in flour to make a roux. Cook this for 3-5 minutes over medium heat. Slowly add the hot lobster stock constantly whisking to avoid lumps. Add the half and half and simmer gently over medium heat stirring often for about 15 minutes. Add the diced lobster, dry sherry and lemon juice. Adjust the seasoning with salt and white pepper as desired.
Lobster Stock:
Add
the shells to large saute pan with butter, onions, carrot, celery and
tomato paste stirring gently over high heat until mixture becomes
slightly golden brown. Add dry sherry and pour this mixture into the reserved steaming broth, adding the peppercorns, parsley stems and bay leaf. Boil uncovered for 30 minutes to make a stock. Strain and reserve hot stock.
NUTRITIONAL:
Per serving - based on 8 oz.
calories 299.3
cholesterol 77 milligrams
protein 11.2 grams
sodium 1906 milligrams
total fat 14.9 grams
dietary fiber 3.4 grams
carbohydrate 17.4 grams
calcium 160 milligrams
Nutritional information provided by MasterCook II, 1995. Nutritional profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers.
