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Ingredients
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½ cup unsalted butter
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2 (7 ounce) cans lobster meat, diced
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2 large stalks celery, diced
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2 carrots, peeled and chopped
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1 medium onion, diced
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1 teaspoon minced fresh thyme
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1 teaspoon whole black peppercorns
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1 bay leaf
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⅛ teaspoon chopped fresh parsley
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⅛ teaspoon seasoned salt
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⅛ teaspoon lemon juice
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¼ cup all-purpose flour
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2 tablespoons tomato paste
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½ cup cream sherry
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1 quart heavy cream
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½ teaspoon salt and ground black pepper to taste
Directions
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Melt butter in a large pot over medium heat. Add lobster, celery, carrots, onion, thyme, peppercorns, bay leaf, parsley, seasoned salt, and lemon juice; cook, stirring constantly, over medium heat until vegetables softened, about 10 minutes. Stir in flour and tomato paste; cook 5 minutes more, stirring constantly. Add sherry; cook 1 to 2 minutes to cook off the alcohol.
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Add heavy cream; bring to a simmer. Reduce heat to low; simmer until sauce thickened and coats the back of a spoon, about 15 minutes. Strain through a fine-mesh-sieve; discard solids. Season with salt and black pepper.
Nutrition Facts (per serving)
804 | Calories |
75g | Fat |
17g | Carbs |
17g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 804 | |
% Daily Value * | |
Total Fat 75g | 96% |
Saturated Fat 46g | 232% |
Cholesterol 320mg | 107% |
Sodium 770mg | 33% |
Total Carbohydrate 17g | 6% |
Dietary Fiber 2g | 6% |
Total Sugars 3g | |
Protein 17g | 34% |
Vitamin C 6mg | 6% |
Calcium 165mg | 13% |
Iron 1mg | 6% |
Potassium 528mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.