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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the water in a large stock pot to boiling. Drop in the lobsters and cook covered for 12 minutes. Remove the lobsters from the pot; reserve 4 cups of the water. Let the lobsters cool. | 2. When the lobsters are cool enough to handle, crack the shells and remove all the lobster meat. Finely dice the meat and set aside. Reserve the shells. | 3. Melt half the butter in a large skillet over medium heat. Add the lobster shells and pour in the Cognac. Heat until the Cognac is warm, then flame it with a match. When the flames subside, stir in 1/2 cup shallots, the garlic, tomato paste, wine, reserved cooking liquid, the tarragon, thyme, red pepper flakes, and bay leaves. Simmer uncovered for 30 minutes. Strain through a sieve into a bowl. | 4. Melt the remaining 3 tablespoons butter in a stock pot over medium-high heat. Add 3 tablespoons shallots and sauté 2 minutes. Add the flour and cook, whisking constantly, for 1 minute. Gradually whisk in the strained lobster stock; whisk until well blended. Whisk in the milk and cream and heat over medium heat until hot. Season to taste with salt and pepper. | 5. Whisk the egg yolks together in a small bowl. Whisk in 1/2 cup of the hot soup and then return to the pot; whisk until thoroughly blended. Stir in the reserved lobster meat. Heat for several minutes and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	2	gallons		0.0	0.0	0.0	0.0
live lobster	2			806.9352	0.0	179.5204	4.5333
butter	6	tablespoons	unsalted	513.0	23.570999999999998	16.029	43.2
cognac	1/3	cup		806.9352	0.0	179.5204	4.5333
shallot	1/2	cup	chopped	21.6	5.04	0.75	0.03
shallot	3	tablespoons	chopped	21.6	5.04	0.75	0.03
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
tomato paste	3	tablespoons		39.36	9.0768	2.0736	0.2256
white wine	2 1/2	cups		-	-	-	-
tarragon	1	teaspoon	dried	1.77	0.3013	0.1366	0.0434
thyme	1/2	teaspoon	dried	0.40399999999999997	0.0978	0.0222	0.0067
red pepper flake	1	pinch		806.9352	0.0	179.5204	4.5333
bay leaf	2			-	-	-	-
purpose flour	3	tablespoons	unbleached	806.9352	0.0	179.5204	4.5333
milk	2 1/2	cups		372.1	29.158	19.215	19.947
heavy cream	3/4	cup		306.0	2.4659999999999997	2.556	32.472
salt black pepper			ground	806.9352	0.0	179.5204	4.5333
egg yolk	2			109.48	1.2206	5.3924	9.0236

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.