3lbs cooked lobster meat, cut into bite sized chunks
8 cloves garlic, minced
1 medium red onion, minced
1 ½ cup carrots, minced (I bought shredded carrots and cut them)
2 cup finely diced celery
2 tbsp extra virgin olive oil
4 cups white wine
1 cup tomato paste
2qt fish stock
¼ cup brandy
2 cups heavy cream
6 bay leaves
1 tbsp salt
1 tsp peppercorns
½ tsp red pepper flakes
2 tsp smoked paprika
2 tsp dried thyme leaves
1 tsp xanthan gum
Fresh parsley, minced for garnish
Prepare all your vegetables.
Add the olive oil to a large sauce pot and cook the onion until translucent. Add the garlic and cook until the onions begin to brown and appear crusty.
Add the white wine, carrots, celery, fish stock and tomato paste. Stir well to combine and add the spices. Simmer for an hour.
Remove the bay leaves and add the cream.
With an emulsifier, blend the vegetables and broth until creamy. (you can use a blender as well, I find the emulsifier to be much easier)
Add the lobster and serve, garnished with fresh parsley.