This topic has 2 replies, 2 voices, and was last updated 22 years, 10 months ago by 
.
- Posts
You will need about an 8 quart stockpot for this recipe
1/4 cup margarine
1 onion, chopped
1 clove garlic, minced
1 carrot, chopped
1 bay leaf
1/2 teaspoon dried thyme
4 – 8 lobster tail shells
1 cup white wine
1 cup chopped tomatoes
6 cups chicken stock
1 cup heavy whipping cream
3 tablespoons chopped fresh parsley
salt to taste
ground black pepper to tasteMelt the butter or margarine over medium heat in a large saucepan or stockpot; add the onion, garlic, carrot, bay leaf, and thyme. Cook, stirring occasionally, until the onion softens. Add the lobster bodies, and cook until they turn red.
Add the wine and tomatoes. Bring to a gentle boil, and simmer for about 5 minutes. Add the stock and bring to a boil. Reduce the heat to medium, and simmer for 20 minutes
Remove the bay leaf and thyme sprigs. Remove the lobster shells, picking off any meat they may still have on them. Set aside.
Place the soup, in batches if necessary, in a blender or food processor; process until smooth. Return the soup to the pot, and bring to a boil. Add the cream and any lobster meat you may have, and heat through. Check for seasoning. Sprinkle with the parsley, and season with salt and pepperIf you need 酥皮 use puff pastry sheet cover on top of the soup container and bake until golden brown.
<hr>
<center><img src= http://www.animationlover.com/Animation … _Hobes.gif></center><center><font size=2><font color=red>季常會永遠名譽會長 </font color=red> </center></font size=2>
You must be logged in to reply to this topic.
