Categories: Seafood, Soups/Chowders
Ingredients
- 1 tsp. lobster base
- 1 tbsp. tomato paste
- 1 gallon milk
- 1 pint cream
- 1/2 lb. butter
- 3/4 cup flour
- 4 shallots or 1 onion, chopped fine
- 1/4 cup sweet Vermouth or Sherry
- 1 1/2 to 2 1/2 lbs. lobster meat
Directions
-
In a large pot blend tomato paste, lobster base, cream and milk.
-
In a saute pan, melt butter, add shallots and vermouth. Cook until shallots are transparent. Add flour and cook until it becomes foamy on sides of pan. Stir constantly. This will thicken your stew.
-
Add flour mixture to milk mixture gradually and bring to temperature slowly. DO NOT BOIL. Stew will thicken. Add lobster meat chopped into bite-sized pieces.
-
Remember…never boil! Makes about six quarts of right stew.