Also tastes great made with crab meat.
Yield: Serves 4-6
- 2 tablespoons butter
- 1 sweet onion, peeled and grated
- 1 clove garlic, minced
- 2 carrots, peeled and grated
- 2 tablespoons chopped parsley
- 1 teaspoon Dijon mustard
- 3 cups fish stock
- 1/2 pound cooked lobster meat, shredded
- 1 cup sour cream
- Salt and pepper to taste
- Sweet red pepper slivers
Melt butter in skillet and saute onion, garlic, carrots, and parsley until soft. Cool. Stir mustard into fish stock in large bowl. Add lobster and sauteed vegetables. Puree in blender, several cups at a time. Return to bowl and add sour cream. Stir until blended. Thin with milk to desired consistency. Season with salt and pepper. Garnish with matchstick-size slivers of sweet red pepper.
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