3 Lobsters, 1 lb. each
1.75 quarts Heavy cream
10 fluid ounces Water
½ Tbsp. Lobster base
1 small Yellow onion
3 stalks Celery
1 medium Carrot
½ cup Tomato paste
1/3 cup Sherry
1 Tbsp. Fresh tarragon, chopped
1 tsp. Black peppercorns
1 tsp. Salt
4 oz. Butter
8 oz. Roux (4 oz. butter & 4 oz. flour)
Roast lobster bodies and tomato paste at 350 degrees for 30 minutes.
In a tilt skillet, melt butter and sauté carrots, celery and onions for 10 minutes. Deglaze with sherry.
Add cooked lobsters to tilt skillet and crush.
Add cream, tarragon, peppercorns, salt.
Heat stock and add lobster base. Bring to a boil. Slowly add roux until thick.
Combine with the lobster bodies. Bring to a boil.
Check flavor and strain. Serve immediately.