INGREDIENTS:
- Lobster tails, 4 count
- Butter, 4 tablespoons
- Olive oil, 1 tablespoon
- 1 finely chopped onion
- 2 peeled and finely chopped carrots
- 2 finely chopped stalks of celery
- Fresh chopped thyme, 1 teaspoon
- Fresh chopped tarragon, 1 teaspoon (plus additional to serve)
- Chicken bouillon powder, 1 teaspoon
- Salt, ½ teaspoon
- Fresh cracked black pepper, ¼ teaspoon
- 6 cloves of garlic, minced
- Tomato paste, 2 tablespoons
- All-purpose or plain flour, 3 tablespoons
- Dry white wine or sherry, 1 ¼ cup
- Lobster stock, 4 cups, or seafood or fish stock
- Heavy cream, ¾ to 1 cup
- Cayenne to taste
INSTRUCTIONS:
Add 5 cups of water and 1 teaspoon sea salt to a large pot
Allow the water to come to a boil
Put the lobster tails into the boiling water and cover with a lid
Let the tails boil until they’re bright red, normally for 5 minutes
Remove the lobster tails and reserve the liquid stock
After the lobsters have cooled down, remove the meat from the shells and reserve the meat and any liquid that comes out
Place the lobster shells back into the water in the pot
Bring the pot to a boil again then reduce the heat to medium-low
Allow water and shells to simmer for 15 minutes
While the stock is simmering, proceed to cut the meat into bite-sized pieces and put them in the refrigerator