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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Local Paper on Low Carb Party Menu Ingredients:
3 tablespoons butter |
6 stalks celery, chopped |
1 yellow onion, chopped |
1/4 teaspoon dried thyme |
1/2 teaspoon dried red pepper flakes |
1 tablespoon lemon, zest of |
1 1/3 cups chicken broth |
2 tablespoons cornstarch, dissolved in cold water (or no starch) |
1 1/3 cups half-and-half |
1 lb lobster meat, cooked |
2 tablespoons dry sherry |
salt and pepper |
1 tablespoon red sweet bell pepper, slivers |
Directions:
1. In a large pan, melt the butter, add the celery, onion, thyme, red pepper flakes and lemon zest.
2. Cook until vegetables are softened, about 20 minutes.
3. Gradually stir in broth and half and half.
4. When warm, stir in cornstarch.
5. Heat on medium until bubbly and thick, about 10 minutes.
6. Add the cooked lobster, sherry, salt and pepper.
7. Garnish with red pepper slivers.
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