Ingredients:

• 2 lbs Lobster (1 Lobster)
• 6 1/2 tbsp Butter, divided
• 1/2 tsp Minced Garlic
• 1/2 c Chopped Celery
• 1/2 c Chopped Carrots
• 1/2 c Chopped Onion
• 1/4 c Tomato Paste
• 6 c Fish Stock
• 1 tbsp Brandy
• 1 1/2 tbsp Flour
• 1 c Whipping Cream
• 1/4 c Sherry

Instructions:

1. Remove lobster meat from shell and chop. Refrigerate until needed.
2. Coarsely chop shell.
3. Heat 3 tbsp of butter in medium stock pot, add shell and garlic. Cook until brown. Add celery, carrots and onion; cook until softened. Add tomato paste; cook 5 minutes, stirring constantly. Add fish stock and brandy; bring to boil. Reduce heat to low; simmer 1 hour, stirring occasionally.
4. Meanwhile, heat 1 1/2 tbsp butter in small saucepan over low heat; add flour. Cook 20 minutes, stirring constantly, until deep golden brown. Stir into soup. Continue simmering 45 minutes longer.
5. Strain; return to stock pot. Stir in cream and sherry. Heat remaining butter in small skillet, add lobster. Cook until opaque; add to soup. Serve.

Nutrition Facts:

Additional nutrition information is currently not available.

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