Saturday, May 12, 2007
3 Cups Cooked Lobster Meat, picked and chopped
1 cup Lobster Juice, drained from picked lobster
1 cup 1/2 inch peeled diced potatoes
Lobster stock to cover.
2 oz butter
1/4 cup flour
1/8 cup minced onion
1/8 cup minced celery
2 tablespoons minced garlic
1 1/4 cups heavy whipping cream
1 teaspoon ground black pepper
1/2 teaspoon ground white pepper
3 bay leaves
3 teaspoons dry dill weed
Salt to taste
Wash and dice the potatoes, drain and place in a stock pot with the lobster juice. Bring the potatoes to a boil, add the lobster meat and bay leaves and simmer until the potatoes are tender
In a seperate stock pot melt the butter and saute the onion, celery, and garlic until the onions become transparent. Add the flour to the mixture to make a roux and cook over low heat for several minutes.
Add the lobster juice and whisk until smooth. Add the remaining potatoes and bring to a simmer.
Add the cream, pepper, and dill weed. Return to a simmer. Salt to taste.