Ingredients1 h servings 804
- Melt the butter in a large pot over medium heat. Stir in the lobster, onion, celery, carrot, thyme, parsley, peppercorns, seasoned salt, bay leaf, and lemon juice. Cook, stirring constantly, over medium heat to soften the vegetables, about 10 minutes. Stir in the flour and tomato paste; cook for another 5 minutes, stirring constantly. Pour in sherry and cook for a minute or two to cook off the alcohol.
- Pour in the heavy cream, and bring to a simmer. Reduce heat to low, simmer until the sauce has thickened, and will coat the back of a spoon, about 15 minutes. Strain through a fine mesh strainer, and discard the solids. Season to taste with salt and pepper.
Per Serving: 804 calories; 74.8 17.4 17 320 770 Full nutrition
ReviewsRead all reviews 5
Delicious - but how could anyone discard all that Lobster? I just couldn't, so I did not strain it. It just made a chunky sauce - which was just fine with us!
Plan on trying this recipie on the week- end as a sauce over shrimp and crab stuffed noodles( altered Savannah seafood stuffing recipie). For easy removal of peppercorns and bay leaf I plan on t...
Excellent. I just couldnt afford the lobster so I bought 2 tails and subbed imitation meat for the rest. Used a 1/4 cup of cream as well. Family enjoyed it, the lobster/ was just right not to o...
WONDERFUL! We cooked this for our seafood night. Everyone loved it. Very easy to make.