1/2 c. butter
1/2 c. diced leeks
1/2 c. diced "Vidalia" onions
1/2 c. diced celery
1/2 c. diced vine ripe beef steak tomato
1 T. chopped garlic
1 c. brandy
1/2 c. sherry
1/8 c. Hungarian paprika
1 tsp. white pepper
1/2 tsp. cayenne pepper
1 T. sugar
2 qt. heavy cream
1/2 qt. rich lobster stock
6 lobster shells
1 1/2 lb. lobster meat
1 lb. crawfish
In a heavy bottom pan, sauté. Reduce heat and let simmer for 45 minutes. Strain all solids and return to heat. Stir in 3 pounds of diced lobster meat, 2 pounds of crawfish tails and thicken with blonde roux. |
