from our chefs / recipes
1⁄2 lb lobster meat, cut into small chunks 2 tablespoons minced shallots 2 tablespoons chopped green onions 3 garlic cloves, crushed 1⁄4 cup white wine 2 teaspoons Worcestershire sauce 2 teaspoons Tabasco sauce 1teaspoon dried thyme 6 tablespoons dry sherry 1 teaspoon paprika 1cup hot water 1 teaspoon lobster base (better than boulion) 4 ounces tomato paste 2 bay leaves 2 cups heavy whipping cream 4 tablespoons butter
In a sauté pan heat a little oil over med-high heat and sauté shallots, onions, and garlic for one minute. Deglaze the pan with the white wine. Add the Worcestershire, Tabasco, and thyme and sauté for another minute. Deglaze the pan with the sherry. Add the paprika, hot water and lobster base and combine well. Stir in tomato paste and add the bay leaves. Simmer for 10 minutes. Serve with Pane Turano.
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