by Anne Carter
New Recipe
PREP TIME - 10minutes COOK TIME - 1hour ADDITIONAL TIME - 10minutes TOTAL TIME - 1hour 20minutes COURSE - Appetizer, Soup CUISINE American SERVINGS - 6 CALORIES - 356 kcal
– Large saucepan – Blender – Stirring Utensil
– 3 tbsp butter – 2 tbsp chopped onion – 2 tbsp chopped carrot – 1/8 tsp salt – 1,1/2 cups half-and-half – 1/2 pound cooked lump lobster meat – 1/4 cup chopped fresh mushrooms
– 2 tbsp chopped celery – 1 can chicken broth – 1/8 tsp cayenne pepper – 1/2 cup dry white wine
– Melt butter in a large saucepan over medium-low heat. – Add mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes. – Add mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes.
– Transfer vegetable and broth mixture to the container of a blender. Add 1/4 cup of lobster meat. Cover and process until smooth. – Return the mixture to the saucepan and stir in half-and-half, white wine, and remaining lobster meat. – Cook over low heat, stirring frequently until thickened, about 30 minutes. – Serve hot and enjoy!.