Recipe
Ingredients
2 EACH 1 LB.
(SEE RECIPE)
2 TABLESPOONS
4 TABLESPOONS
2 QUARTS
4 TABLESPOONS
1 RECIPE, RECIPE FOLLOWS 1 PINT HALF AND HALF
1 CUP (OR TO TASTE)
1 EACH, JUICE ONLY
1 HALF AND HALF
Directions
Step 1:
Bring salted water to rapid boil. Add live lobsters and cover, steaming 5 minutes over very high heat. Remove lobsters from salted water and set aside while separately reserving steaming broth for lobster stock. Remove lobster meat and reserve shells for lobster stock. Dice par-cooked meat into small pieces, cover and refrigerate.
Step 2:
Melt butter in 4 quart sauce pan and stir in flour to make a roux. Cook this for 3-5 minutes over medium heat. Slowly add the hot lobster stock (see recipe) constantly whisking to avoid lumps. Add the half and half and simmer gently over medium heat stirring often for about 15 minutes. Add the diced lobster, dry sherry and lemon juice. Adjust the seasoning with salt and white pepper as desired.
Maine lobster
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