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Categories:Viewed: 105 - Published at: 3 years ago
Ingredients
- 1 lb. lobster base
- 2 gal. half and half
- 2 gal. milk
- 24 oz. sherry
- 1 Tbsp. salt
- 3/4 c. paprika
- 1 1/2 tsp. white pepper
- 2 1/2 lb. raw rock lobster meat (and scrap Danish)
- 4 lb. roux
Method
- In a large steam kettle, bring milk and half and half to 160°. Add lobster base, paprika, salt, white pepper and sherry.
- Stir well.
- Add roux and stir well.
- Cook 8 to 10 minutes at 180°. Drain through china cap and add lobster meat (steamed 2 minutes) at the end.
- Yields 5 gallons.
