Prep time: 10 minutes
Cook time: 40 minutes
Total: 50 minutes
4 lobster tails
2 tablespoons olive oil
1/2 cup onion, diced
1 clove garlic, minced
1 cup dry white wine
2 teaspoons Worcestershire sauce
2 celery ribs, diced
1 teaspoon dried tarragon
1 teaspoon dried thyme
1/2 teaspoon paprika
3 tablespoons flour
2 tablespoons tomato paste
2 cups lobster stock
2 cups heavy cream
4 tablespoons butter
Bring a large stockpot filled with about two inches of water to a boil. Add lobster tails and until shells are bright red – about 8-10 minutes.
Remove the tails from the water and allow them to cool slightly. Once cool, remove shells and veins. Chop lobster meat into 1-inch pieces.
Place the shells back into the boiling water. Boil for an additional 10 minutes. Strain and reserve 2 cups of the lobster stock.
In a medium saucepan, heat olive oil over medium-high heat. Add onion and celery and cook until tender. Stir in the garlic and cook until fragrant. Lower the heat to medium or medium-low. Sprinkle flour into the pan and stir until thick.
Add the wine slowly and stir in the Worcestershire sauce, thyme, paprika, and pepper. Increase heat to medium-high. Stir in tomato paste and lobster stock. Allow to simmer for about 10 minutes.
In a blender, puree the mixture. Return to the stockpot and add the cream and butter. Salt to taste. Add lobster and simmer an additional 5-10 minutes.
Serve with a slice of crusty bread.
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