Average Rating: 0TOTAL TIME: Prep: 35 min. Cook: 70 min.
YIELD: 2 quarts.Ingredients
- 2 live lobsters (about 1 pound each)
- 2 medium carrots, peeled and chopped
- 1 medium onion, chopped
- 3 tablespoons butter
- 2 tablespoons tomato paste
- 2 garlic cloves, minced
- 3/4 cup white wine or sherry
- 1 carton (32 ounces) seafood stock
- 2/3 cup uncooked long grain rice
- 2 cups heavy whipping cream
- 1 teaspoon minced fresh thyme
- 1-1/2 teaspoons salt
- 1 teaspoon coarsely ground pepper
- Minced fresh parsley, optional
Instructions
- 1. In a Dutch oven, add 2 inches of water; bring to a rolling boil. Add lobsters, cover, and steam for 8 minutes. Remove lobsters, reserving liquid. When cool enough to handle, remove meat from claws and tail, reserving any juices; refrigerate meat and juices.
- 2. In the same Dutch oven, cook carrots and onion in butter over medium-high heat until tender, 5-8 minutes. Stir in tomato paste and cook until it starts to caramelize, about 5 minutes. Add garlic; cook 1 minute. Stir in wine and simmer until reduced by half. Add lobster shells, bodies, reserved cooking liquid, reserved lobster juices and stock. Bring mixture to a simmer; cook 1 hour. Strain mixture, pressing to extract as much liquid as possible; discard shells and solids.
- 3. Return liquid to Dutch oven. Add rice and cook until extremely soft, 25-30 minutes. Puree in a blender until smooth. Add cream, thyme, salt and pepper. Bring mixture to very low simmer; add reserved lobster meat and cook until heated through. If desired, sprinkle with additional black pepper and parsley.
Nutrition Facts
1 cup: 373 calories, 26g fat (17g saturated fat), 127mg cholesterol, 942mg sodium, 20g carbohydrate (4g sugars, 1g fiber), 10g protein.
