Preparation:
Heat one-third of the butter in a heavy saucepan, over a medium flame add onions, celery, and carrots heat and stir for 5 minutes, until onions are transparent add wine, chicken broth or fish stock, parsley, bay, thyme, cayenne, and tomatoes bring to a boil, reduce heat, and simmer for 45 minutes, stirring often strain through a chinois or cheesecloth, discarding vegetables heat remaining butter in a skillet, over a moderate flame whisk in flour, heat and stir for 3-4 minutes whisk in scalded milk, heat and stir until thickened remove from heat and stir in 1 cup of the strained broth stir milk mixture into the broth add lobster heat and stir, over a medium flame, for 20 minutes remove from heat stir in heated cream season to taste with salt and white pepper serve hot note: some versions finish with 1/4 cup sherry |
