Here’s a way to get every penny’s worth out of lobsters.
Yield:
Serves 4-6Ingredients
2 lobster shells (claws, tails, backs)
4 cups fish stock or water
Salt and pepper to taste
2 sprigs parsley
1 tablespoon butter
1 small onion, peeled and chopped
1 tablespoon flour
1/2 cup cream
Instructions
Crush lobster shells into small pieces. Place in soup kettle along with stock, salt and pepper, and parsley. Bring just to a boil, reduce heat, and simmer, partially covered, 2 hours. Strain through cheesecloth. Reserve broth, discard shells. Melt butter in second kettle. Sauté onion until soft. Sprinkle with flower and blend with whisk. Slowly add lobster broth, stirring constantly. Remove from heat, add cream, and reheat. Do not boil.
