Lobster Cream Recipe

Ingredients to make Lobster Cream:

• 500 grams of cooked lobster
• 3 tablespoons of Butter
• 1 unit of onion cut in julienne
• 1 unit of celery stalk cut
• 2 tablespoons of wheat flour
• 2½ cups of milk (600 milliliters)
• 1 pinch of cayenne pepper
• 1 pinch of salt
• 1 pinch of freshly ground black pepper
• 2 units of egg yolks
• ¾ cup cream
• 2 tablespoons of Brandy
• 2 tablespoons dry sherry
• 1 small jar of Caviar to decorate

How to make Cream of Lobster:

1. Remove all the meat from the lobster, cut into squares and keep it.
2. Put the shell in a preheated, moderate oven for 20 minutes to dry.
3. Crush the shell as finely as possible.
4. In a saucepan melt the butter, adding the shell, onion and celery.
5. Cover and cook for 20 minutes over very low heat, being careful not to burn.
6. Stirring, add the flour and cook for 1 minute.
7. Turn off the heat and add the milk, a little cayenne, salt and pepper to taste.
8. Return to low heat and cook for 20 minutes
9. Strain the sauce through a double piece of cloth and return it to the saucepan
10. Beat the egg yolks together with cream, adding a ladle of soup and pour the mixture into the saucepan.
11. Stirring, reheat over low heat until slightly thickened, but not boiling.
12. Add lobster meat, brandy (if using) and sherry.
13. Adjust seasoning, reheating soup if necessary, and serve on hot plates garnished with 1 tablespoon caviar substitute if desired. Oven temperature: 180º C, 350º F