This recipe is from the 1965 cookbook, A Treasury of Great Recipes, by Mary and Vincent Price. The original recipe came from the Gage and Tollner Restaurant in Brooklyn, New York. This upscale restaurant was esteemed for courtly service and Southern cooking, that was heavy on seafood.
- 2 tablespoons butter, unsalted
- 4 ounces Maine lobster meat, cut into chunks*
- 1 tablespoon flour (all-purpose)
- 1/2 cup heavy cream
- 1/2 cup light cream
- 1/4 teaspoon salt
- Dash cayenne pepper
- Dash of sherry wine (optional)
In a large saucepan over low heat, melt butter.
Add lobster meat and cook approximately 3 minutes, stirring constantly so the lobster meat will not burn.
Stir in flour. Add heavy cream, light cream, salt, and cayenne pepper. Cook, stirring constantly, until soup is slightly thickened and very hot. Remove from heat.
To serve, divide into small cups or bowls and sprinkle with paprika. A dash of sherry may be added over the top.
Makes 2 servings.
* You can use fresh or frozen lobster meat. Check out How To Buy Frozen Lobster Tails.
Categories:Lobster Lobster Stew & Soup