Ingredients
- 6 packages Raw lobster claw & knuckle meat
- 8 cups Water, or light chicken stock
- 1 cup White wine
- 4 cups Cream
- 2 stalks Celery, minced fine
- 1 onion Onions, minced fine
- 1 cup Butter
- 1 cup Flour
- 20 Fennel seeds
- 1/3 cup Tomato paste
- 2 leaves Bay leaf
- 5 loaves Baguette cut into rounds (200 pieces)
- 2 Tbsp Paprika
- 1 Tbsp Sea Salt
- 1/2 tsp Pepper, fresh cracked
- 1 small bunch Chives
Directions
- In a heavy bottom sauce pan, gently cook the onions, celery, bay leaf and fennel seeds, until aromatic but not colored.
- Add wine and water and bring to a simmer.
- Remove Lobster meat from packages and add to poacher, cover and remove from heat.
- After 6 minutes, remove lobster meat and break into appropriate sizes and reserve.
- Bring liquid back to boil and add tomatoe paste and paprika.
- Mix together flour and cream and add to the boiling liquid.
- Allow to cook slowly, stirring frequently for 5 minutes.
- Adjust seasoning with Salt and pepper.
- Add back in the cooked lobster.
- Remove from heat and stir until well combined.
- Portion onto bread rounds as desired, serve open-faced.
- 200 generous bread rounds.
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