Ingredients
1 lb. cooked lobster meat
1 cup lobster stock
4 tbsp. Butter
1 tbsp. tomato paste
2 tblsp. minced onion
1 bay leaf
1 lg. minced carrot
1 tsp. Thyme leaves
1 tsp. chopped garlic
1/4 cup brandy
1 celery stalk minced
2 cups heavy cream
2 tbsp. Flour
1/4 tsp. Paprika
1/2 cup dry sherry
salt and pepper to taste
Directions
In a medium skillet. Saute lobster meat (cut in 3/4 inch pieces) in 2 ounces of butter. Add all the minced vegetables and garlic and cook for 5 minutes. Slowly
sprinkle in the flour and cook for another 2-3 minutes. Transfer everything into a 2 quart saucepan. Then deglaze the skillet with the brandy. Add everything back to the skillet and add the cream.
Heat the mixture until hot then slowly add the lobster stock until the soup thickens. Add the tomato paste, thyme, bay
leaf, and paprika and sherry. Reduce heat and let simmer for 3 minutes.
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