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Soups and Stews | |
| 2 tablespoons lobster butter, from recipe above (see recipe) 2 tablespoons flour 2 cups lobster stock, from recipe above (see recipe) 1 tablespoon tomato paste, or more, as desired 1 cup heavy cream Salt and white pepper as desired | |
| Melt the lobster butter over low heat, mix in the flour and cook, stirring constantly, for 2 minutes. 2.Add the lobster stock and, whisking constantly, bring to a boil. 3.Add tomato paste, whisk to dissolve it completely and add the cream. (If you add more tomato paste for color, be judicious: stop before you have made the mixture taste like tomato soup.) 4.Season to taste with salt and white pepper. Serve hot. | |
Unrated | |
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