|Chopped onion||3 Tablespoon|
|Minced celery||2 Tablespoon|
|Minced shallots||1 Tablespoon|
|Unbleached flour||2 Tablespoon|
|Half and half cream||1⁄2 Cup (8 tbs)|
|White chicken stock||2 Cup (32 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Lobster tail||8 Ounce, minced|
|Brandy||1⁄4 Cup (4 tbs), heated|
|Pepper white||1⁄8 Teaspoon|
|Tabasco sauce||3 Drop|
|Minced fresh chives||1 Tablespoon|
Saute onion, celery and shallots in butter 5 minutes, sprinkle with flour and cook, stirring, 3 minutes.
Gradually add cream, stock and wine; cook and stir until smooth and slightly thickened.
Melt butter until bubbly, add lobster and cook rapidly, stirring, until lobster loses its translucent appearance.
Pour brandy over, ignite and let burn down.
Combine lobster and juices with cream sauce, cover and simmer 10 minutes.
Puree or sieve.
Thin to desired consistency with milk, chill, adjust seasonings, and serve with a sprinkling of paprika and chives.
Serving size: Complete recipe
Calories 1912 Calories from Fat 508
% Daily Value*
Total Fat 94 g144.2%
Saturated Fat 39.8 g198.9%
Trans Fat 0 g
Cholesterol 157.4 mg52.5%
Sodium 1865.1 mg77.7%
Total Carbohydrates 99 g32.9%
Dietary Fiber 10.1 g40.4%
Sugars 44.4 g
Protein 42 g83.1%
Vitamin A 90.7% Vitamin C 18.7%
Calcium 29.8% Iron 47.7%
*Based on a 2000 Calorie diet