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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 tablespoon unsalted butter |
8 white button mushrooms, trimmed and quartered |
2 tablespoons minced shallot |
3/4 cup amontillado or other medium-dry sherry |
2 carrots, peeled and cut into 1/4-inch dice |
2 parsnips, peeled and cut into 1/4-inch dice |
2 potatoes, cut into 1/4-inch dice |
3/4 cup petite green peas |
2 cups fish broth or lobster stock |
2 cups whipping cream |
3 (1-pound) lobsters, cooked, picked, and cut into 1/2-inch chunks |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1 teaspoon chopped fresh flat-leaf parsley |
1 teaspoon chopped fresh chives |
Directions:
1. Melt butter in a large Dutch oven over medium-high heat. Add mushrooms; sauté 3 to 4 minutes or until mushrooms begin to brown. Add shallot; cook 4 minutes or until translucent. Add sherry, stirring to loosen particles from bottom of pan.
2. Add carrots, parsnips, potatoes, and peas to pan; stir in fish broth.
3. Bring mixture to a boil. Stir in cream, and return mixture to a boil. Reduce heat to low, and simmer 12 minutes or until vegetables are tender. Stir in lobster, salt, and pepper. Add parsley and chives; serve immediately.
4. *Note: Go to for a great lobster stock recipe.
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