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Ingredients (nutrition)
- 1 1/2 lb fresh lobster
- 4 oz butter
- 1 chopped small onion
- 2 oz diced carrots
- 2 sprigs of fresh flat-leaf parsley
- pinch of thyme
- 1/2 bay leaf
- 3 tablespoons Cognac
- 4 fl oz fish stock
- 3 fl oz dry white wine
- 2 oz plain flour
- 12 fl oz boiling milk
- 3 tablespoons double cream
- salt and ground black pepper to taste
Cooking Instructions
- Crack the lobster claws and cut the body and tail into four pieces. Set aside.
- Saute the onion and carrots in 1oz of the butter for 5 minutes.
- Add the parsley, thyme, bay leaf and lobster. Cook for about 5 minutes until the lobster turns red.
- Add 2 tablespoons of the Cognac and ignite.
- When the flames die down, add the stock and wine. Simmer for 25 minutes.
- Remove the meat from the lobster, reserving the shells and broth.
- Melt the remaining butter in a separate saucepan. Add the flour and cook for 2 minutes with continuous stirring to make a roux. Gradually add the boiling milk and whisk it until smooth. Crush the lobster shells and add to the sauce.
- Add the reserved broth with the vegetables. Simmer and covered, for 1 hour.
- Strain through a sieve into a clean pan.
- Bring to the boil and stir in the cream.
- Before serving, add the lobster meat and the remaining Cognac.
- Season well with salt and pepper.
- Serve while still warm.
Servings: 4
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