Post by chief_cook2 on Oct 30, 2002 15:36:12 GMT -6
Makes 4 servings
Ingredients:
2 lbs. uncooked lobster
1 stalk celery, chopped
1 carrot, peeled and chopped
1 onion, chopped
1 bay leaf
Small bunch parsley
10 cups water
2 tablespoons butter
1/4 cup all-purpose flour
1 cup milk
2 tablespoons sherry
2 teaspoons chopped fresh chervil
2 teaspoons chopped chives
2 teaspoons chopped fresh tarragon
Salt and white pepper to taste
Preparation:
Wash lobster well. Separate the head from the body/tail by inserting a sharp knife into first membrane layer holding the two together.
Combine head, celery, carrot, onion, bay leaf, parsley and water in large saucepan and bring to a boil. Simmer 15 minutes, skimming as necessary. Add lobster tail to stock and simmer 10 to 15 minutes, again skimming as necessary. Strain, reserve 8 cups stock and tail.
Using scissors, extract meat from reserved tail by cutting through shell and carefully peeling away meat. Place lobster meat in food processor or blender with 1/4 cup reserved stock and purée until smooth.
Melt butter in large saucepan over medium heat. Add flour and cook 1 minute. Remove from heat and gradually add reserved stock and milk. Return to heat and bring to boil, stirring constantly. Reduce heat and simmer until thick and creamy.
Add puréed lobster, sherry, chervil, chives, tarragon, salt and pepper. Serve hot.