The best lobster🥰😋😋



Lobster tails, 4 count

Butter, 4 tablespoons

Olive oil, 1 tablespoon

1 finely chopped onion

2 peeled and finely chopped carrots

2 finely chopped stalks of celery

Fresh chopped thyme, 1 teaspoon

Fresh chopped tarragon, 1 teaspoon (plus additional to serve)

Chicken bouillon powder, 1 teaspoon

Salt, ½ teaspoon

Fresh cracked black pepper, ¼ teaspoon

6 cloves of garlic, minced

Tomato paste, 2 tablespoons

All-purpose or plain flour, 3 tablespoons

Dry white wine or sherry, 1 ¼ cup

Lobster stock, 4 cups, or seafood or fish stock

Heavy cream, ¾ to 1 cup

Cayenne to taste


Add 5 cups of water and 1 teaspoon sea salt to a large pot

Allow the water to come to a boil

Put the lobster tails into the boiling water and cover with a lid

Let the tails boil until they’re bright red, normally for 5 minutes

Remove the lobster tails and reserve the liquid stock

After the lobsters have cooled down, remove the meat from the shells and reserve the meat and any liquid that comes out

Place the lobster shells back into the water in the pot

Bring the pot to a boil again then reduce the heat to medium-low

Allow water and shells to simmer for 15 minutes

While the stock is simmering, proceed to cut the meat into bite-sized pieces and put them in the refrigerator

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