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Soup Recipes
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Lobster Stew
2 whole Maine lobsters, cooked
1 medium onion
2 cups of heavy cream
1/2 cup of water
1 celery stalk
1 bay leaf
1 tablespoon of whole cloves
2 tablespoons of sherry
1 egg yolk, beaten
1/4 teaspoon of lemon extract
2 tablespoons of butter
salt, black pepper, cayenne pepper, and nutmeg, to taste
Remove meat from lobsters and reserve shell. Stud onion all over with
whole cloves. Break up lobster shells and place in soup kettle with
water, onion, celery, and bay leaf. Simmer 45 minutes. Meanwhile, make
lemon butter. Let butter come to room temperature. Mix lemon extract
into butter. Refrigerate until ready to serve. Strain broth through
sieve into a clean soup kettle. Add lobster meat and sherry. Season to
taste with salt, black pepper, cayenne pepper, and nutmeg. Simmer over
low heat until lobster is heated through. Beat cream and 1/2 cup of the
soup broth into beaten egg yolk. Pour egg mixture gradually into
remaining soup mixture and heat for 1-2 minutes longer. Pour into soup
bowls and top each with 1/2 tablespoon of lemon butter.
Serves 4. |
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