- 2 tablespoons butter
- 1 cup diced Spanish onion (diced in a food processor)
- 2 cups lobster stock (purchase from a reputable seafood market or make from scratch using lobster carcasses, mirepoix, herbs)
- 2 cups 1/2-inch cubed potatoes
- 1 1/2 cups diced carrot
- 1 1/2 cups diced celery
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley leaves
- 1/8 teaspoon cayenne pepper
- 2 cups (1 pint) heavy cream
- 1 1/2 cups whole milk
- Salt and freshly ground black pepper
- 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 onions and caramelize over medium heat; do not let them brown.
Add the lobster stock, potatoes, carrots, celery, chives, parsley, cayenne and 1 1/2 cups water. Season with salt and pepper 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 cream and milk and bring to a boil. Immediately turn down the heat.
While the cream and milk are warming, heat the extra-virgin olive oil in 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 the cream mixture. Season with salt and pepper, if needed. Ladle into serving bowls and serve.
Scaled Down Recipe: This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Michael Landgarten, owner Bob's Clam Hut, Kittery, ME