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Categories:Viewed: 42 - Published at: 6 years ago
Ingredients
- 1/4 pounds Lobster, Cooked And Shelled
- 1/4 pounds Shrimp Cooked And Shelled
- 18 ounces, fluid Chicken Broth
- 2 Tablespoons Celery, Chopped
- 1/4 cups Fresh Mushrooms, Chopped
- 2 Tablespoons Carrots, Shredded
- 2 Tablespoons Onions, Chopped
- 1/8 teaspoons Sea Salt
- 1/8 teaspoons Cayenne Pepper
- 1 teaspoon Dill
- 1/2 cups Dry White Wine
- 1-1/2 cup Half-and-half
- 3 Tablespoons Butter (the Real Kind)
- 8 slices Good California Sourdough, Toasted With Plenty Of Good Real Butter
Method
- In a saucepan, bring to boil and simmer the shells and the chicken broth. Set aside and let steep.
- In a large saucepan over medium heat, melt 3 tablespoons butter. Then add in celery, mushrooms, carrots, and onion. Cook, stirring often until tender, around 10 minutes.
- Strain the shells out of the broth and make sure no shells are in the broth. Throw shells and pieces of shells away. Add the broth that has been flavored with the shells into the large saucepan with the vegetables. Season with salt, cayenne pepper, and dill. Allow mixture to boil and simmer for 10 minutes.
- Pour the vegetable and broth mixture into the blender, then add 1/8 cup of the shrimp and lobster. Cover and blend until smooth and lump-free. Then return the puree to the saucepan and mix with wine, half-and-half, and the rest of the lobster and shrimp (but reserve a shrimp and a slice of the lobster to garnish each dish when serving).
- Cook over low heat, stirring constantly, until it thickens. Pour in soup bowls, garnish with a shrimp, slice of lobster and parsley flakes and serve with a slice of buttered sourdough on the rim of the bowl.
- Delicious!
