3 Tbs butter ¼ cup chopped fresh mushrooms 2 Tbs chopped onion 2 Tbs chopped celery 2 Tbs chopped carrot 1 (14.5 oz) can chicken broth ⅛ tsp salt ⅛ tsp cayenne pepper 1 ½ cups half-and-half ½ cup dry white wine ½ lb cooked lump lobster meat
Directions
Step 1
Melt butter in a large saucepan over medium-low heat. Add mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes. Stir in chicken broth, and season with salt and cayenne pepper. Bring to a boil, then simmer for 10 minutes.
Step 2
|Pour vegetable and broth mixture into the container of a blender, and add 1/4 cup of the lobster meat. Cover, and process until smooth.
Step 3
Return to the saucepan, and stir in half-and-half, white wine, and remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.
