INGREDIENTS:
((1 1/2 quarts))
4 each 1 pound
Maine lobsters
2 Tablespoons olive oil, as needed
4 each bay leaves
2 each garlic gloves
1 cup heavy cream, as needed
2 each leeks, diced (white part)
2 medium carrots, diced fine
1 medium onion, diced fine
2 large tomatoes, peel/seed/dice
1/3 cup chopped parsley leaves
1/3 cup chopped tarragon leaves
1 pinch salt & pepper, to taste
1/4 pound unsalted butter
2-3 oz brandy or cognac
DIRECTIONS:
Blanch Maine lobsters in salted boiling water for 5 minutes. Break off claws and tail. Remove meat and reserve for after.
Place shells and bodies in a large sauce pan and brown slightly in olive oil with onion peels, bay leaves, garlic, and stems from the parsley and tarragon. Cover with 2 qts of water. Bring to boil and reduce to a simmer. After stock has simmered 1 hour, add heavy cream and simmer for 20-30 minutes longer.
Simmer leeks, carrots and onions in a soup pot until tender. Add tomatoes and diced Maine lobster meat. Strain the creamy Maine lobster stock into the soup pot. Add parsley and tarragon. Season to taste with salt and pepper and finish with cognac.
NUTRITIONAL:
Per serving:
calories 510.7
cholesterol 191 milligrams
protein 23.1 grams
sodium 458 milligrams
total fat 36.3 grams
dietary fiber 3.2 grams
carbohydrate 17.8 grams
calcium 231 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.
