Saturday, September 19, 2009
1) Make lobsters for 4, making an extra lobster for the stock
2) take the bodies from the lobster carnage and make a stock (~pt.) You can freeze for later, along with the meat.
3) Saute shallots and onions in butter, add 1/4 cup flour to make rue.
3) add lobster broth, and some fish stock or other broth for volume.
4) add 2 cups heavy cream.
5) season with white pepper, paprika, (old bay as option)
6) add 1/2 cup sherry
heat but don't boil. Serve w/crusty bread.