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(1)
120 minutes
Prep: 30 minutes
Cook: 90 minutes
484 calories per serving view nutrition facts
4 servings
suggest servings
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| 1 1/2 | pound | lobster | cleaned |
| 5 | tablespoons | butter | melted |
| 1/4 | cup | carrots | diced |
| 1 | each | onion | chopped |
| 1/2 | each | bay leaf | |
| 1 | x | thyme leaves | |
| 2 | each | parsley sprigs | |
| 3 | tablespoons | cognac | |
| 1/3 | cup | white wine | |
| 1/2 | cup | fish | or chicken broth |
| 1/4 | cup | flour, all-purpose | |
| 3 | cups | milk | boiling |
| 3 | tablespoons | cream | |
| 1 | x | food coloring | optional |
Crack lobster claws and cut body and tail into four or five pieces. Saute diced carrots and onion with 2 tablespoons butter for 5 minutes. Add bay leaf, thyme, parsley and lobster. Cook until lobster turns red, about 5 minutes. Add 2 tablespoons cognac and ignite. Add white wine and broth. Simmer 20 minutes. Remove meat from lobster, reserving shells and broth.
Melt 3 tablespoons butter in a saucepan. Add flour. Cook, stirring constantly for 2 minutes. Add 3 cups boiling milk all at once and whisk until smooth. Crush lobster shells and add to sauce. Add reserve broth with vegetables and simmer, covered, 1 hour. Strain through a sieve. Heat to boiling and add 3 tablespoons cream. You can add a few drops of red food coloring to give it that lovely pink color, if you wish. Add the lobster, before serving, plus remaining cognac.
dont ever use food coloring
use a pinch of paprika instead
and instead of the fish or chicken stock
use lobster stock
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| % Daily Value* | |
| Total Fat 21.0g | 32% |
| Saturated Fat 13.0g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 182mg | 61% |
| Sodium 834mg | 35% |
| Total Carbohydrate 20.0g | 7% |
| Dietary Fiber 1.0g | 4% |
| Sugars 11.0g | |
| Protein 43.0g | 85% |
| Vitamin A | 47% | Vitamin C | 5% | |
| Calcium | 34% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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