- 2 tablespoons butter
- 1 cup Spanish onion, diced in a food processor
- 2 cups lobster stock (purchase from a reputable seafood market OR make from scratch using lobster carcasses, mirepox, herbs)
- 1 1/2 cups water
- 1/8 teaspoon cayenne pepper
- 1 1/2 cups diced celery
- 1 1/2 cups diced carrot
- 2 cups cubed potatoes (1/2-inch)
- 1 tablespoon chopped chives
- 1 tablespoon chopped parsley leaves
- Salt and freshly ground black pepper
- 1 1/2 cups whole milk
- 16 ounces (1 pint) heavy cream
- 1 tablespoon extra-virgin olive oil
- 1 pound fresh lobster meat, coarsely chopped into 2-inch pieces
- 1/3 cup sherry wine
In a stockpot, melt the butter over low heat until bubbling. Do not burn. Add the onion and caramelize over medium heat; do not let them brown.
Add the lobster stock, water, cayenne, celery, carrots, potatoes, chives and parsley. Season with salt and pepper, to taste, and bring to a boil over medium heat. Reduce the heat and simmer until the potatoes are cooked, (soft but hold up), about 15 minutes. Add the milk and cream and bring to a boil. Immediately turn down the heat. While the cream and milk are warming, add the extra-virgin olive oil to a saute pan over medium-high heat. Once the oil is smoking add the lobster meat and season with salt and pepper, to taste. When the lobster meat is warm, deglaze the pan with the sherry. Add the warmed lobster meat and juices to cream mixture. Season with salt and pepper, if needed. Ladle into serving bowls and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Michael Landgarten, owner Bob's Clam Hut in Kittery, ME