2
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8-ounce fresh or frozen lobster tails |
1 |
14-ounce can chicken broth |
1 |
carrot, finely chopped (1/2 cup) |
1 |
small onion, chopped (1/3 cup) |
3 |
cups whipping cream, light cream, or half-and-half |
1 |
tablespoon snipped fresh parsley |
| |
Freshly ground black pepper |
| 1. |
Thaw lobster tails, if frozen; rinse under cold running water. In a heavy, 3-quart saucepan, combine chicken broth, carrot, and onion; bring to boiling. Add lobster tails. Cover and simmer for 8 to 12 minutes or until shells turn bright red and lobster meat is tender. Remove lobster tails; cool. Strain broth. Return strained broth to saucepan. Stir in wine, curry powder, and tomato paste. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Meanwhile, remove meat from lobster tails and coarsely chop. |
| 2. |
Stir cream into broth mixture in saucepan. Stir together melted butter and flour. Stir into cream mixture. Cook and stir until thickened and bubbly. Cook 1 minute more. Stir in lobster meat, cognac, and 1 tablespoon parsley. Heat through. |
| 3. |
Season to taste with salt and pepper. Ladle into soup bowls. Sprinkle with additional parsley. Makes 8 servings |
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