| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 3 stalks celery diced
- 3 large carrots peeled, diced
- 1 medium onion diced
- 4 cloves garlic minced
- 1 tablespoon fresh thyme
- 4 tablespoons tomato paste
- 3 tablespoons flour
- 1 cup medium sherry
- 4 cups lobster or seafood stock
- 1 cup heavy cream
- 1 teaspoon paprika
- 1/4 teaspoon ground cayenne
- 2 tablespoons salt plus more, to taste
- 1 tablespoon ground pepper plus more, to taste
- 2 bay leaves
- 2 cooked lobster tails de-shelled, meat chopped
Ingredients
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Instructions
- In a large pot, add the olive oil and one tablespoon of butter over medium heat. Once melted, add the celery, carrots, and onion. Season with salt and pepper. Saute until the vegetables begin to turn golden brown, about 8-10 minutes. Add the garlic and thyme, cooking for an additional 1-2 minutes.
- Melt the two remaining tablespoons of butter in the pot. Whisk in the tomato paste, followed by the flour, stirring to incorporate for about 1-2 minutes.
- Add the sherry, deglazing the pan, scraping up any brown bits, and simmer for 20-30 seconds. Add the lobster stock followed by the cream. Stir in the paprika, cayenne, salt, and pepper. Using an immersion blender, puree all ingredients until smooth and creamy. Season to taste with additional salt and pepper.
- Reduce heat to low. Add the bay leaves. Let simmer for 5-10 minutes. Add the lobster meat to the pot - until heated through - about 1-2 minutes. Serve hot and enjoy!
Recipe Notes
Our wine choice: the 2015 Louis Jadot Pouilly-Fuisse. This elegant white has notes of hazelnuts, toasted almond, and a touch of lemon -- a smooth, lingering finish that will leave you wanting more! Cheers!
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