|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.