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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Serves 6

3 1 ½ pound cooked lobsters
2 quarts fish stock, fresh or made with instant powder
3 tablespoons chopped dry shallots
1 handful parsley stems
3 tablespoons tomato paste
2 cups dry white wine
3 tablespoons butter
3 tablespoons flour
1/2 cup cream 15% or 35%
1 to 2 tablespoons tomale and lobster roe if available
1 tablespoon chopped tarragon
Aromat seasoning to taste
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper

Cut the lobsters in half lengthwise. Remove meat, cut into small pieces and set aside. Crack claws and remove meat. Cut into small pieces and set aside. Remove stomach and discard. Save lobster shells.
In a heavy stockpot, combine stock, shallots, parsley stems, tomato paste and wine. Cook for 30 to 40 minutes over medium heat.
In a separate pot, melt butter and stir in flour to make a roux.
Strain the stock. Add to roux and whisk to thicken. Simmer 15 minutes or longer to reduce.
Strain through a fine strainer. add cream and seasonings and tomale and lobster roe if available.
If you have more soup that you had anticipated, you may wish to reduce it to obtain a stronger flavor. A few minutes before serving, add lobster pieces.

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