Cut lobsters into pieces, using a good quality knife. Keep the meat from the claws and the tail in the refrigerator.
Sauté the rest of the lobsters and the lobster shells with a small amount of butter in a saucepan for 2 minutes.
Add the vegetables and continue cooking for 5 minutes stirring constantly.
Add the white wine and reduce to half the liquid.
Add the tomato paste, tomatoes, fish stock, parsley and thyme.
Cover and cook for approximately 45 minutes on medium heat.
Remove from heat. Puree the preparation in the blender and filter in a fine sieve.
Pour the filtered mixture into a clean saucepan.
Season with the salt and pepper, and add the cream.
Cut the meat from the claws and tail into pieces and add to the preparation.
Continue cooking the lobster for approximately 10 minutes on low heat.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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