Description
This dish whips boring mashed potatoes into a seafood frenzy with the flavor of lobster. Great with salmon and asparagus!
Ingredients
- ½ cup butter
- 2 (7 ounce) cans lobster meat, diced
- 1 medium onion, diced
- 2 large stalks celery, diced
- 2 carrots, peeled and chopped
- 1 teaspoon minced fresh thyme
- ⅛ teaspoon chopped fresh parsley
- 1 teaspoon whole black peppercorns
- ⅛ teaspoon seasoned salt
- 1 bay leaf
- ⅛ teaspoon lemon juice
- ¼ cup all-purpose flour
- 2 tablespoons tomato paste
- ½ cup cream sherry
- 1 quart heavy cream
- ½ teaspoon salt and pepper to taste
Instructions
- Melt the butter in a large pot over medium heat. Stir in the lobster
- onion
- celery
- carrot
- thyme
- parsley
- peppercorns
- seasoned salt
- bay leaf
- and lemon juice. Cook
- stirring constantly
- over medium heat to soften the vegetables
- about 10 minutes. Stir in the flour and tomato paste; cook for another 5 minutes
- stirring constantly. Pour in sherry and cook for a minute or two to cook off the alcohol.
- Pour in the heavy cream
- and bring to a simmer. Reduce heat to low
- simmer until the sauce has thickened
- and will coat the back of a spoon
- about 15 minutes. Strain through a fine mesh strainer
- and discard the solids. Season to taste with salt and pepper.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 6