Sous vide or steam (microwave) lobster tails. If sous vide: Remove tails from shell. Heat water to 140. Place tails with 8 tbsp of butter - cut into pieces - into freezer bag, sealed with water immersion. Cook at least 30 mins. Remove and chop the meat. Combine lobster meat and sherry in ziploc bag and refrigerate.
Heat medium saucepan over medium heat. Melt butter. Add onion, celery, carrot & Old Bay. Stir & cook until translucent and soft (approx 5 mins). Add tomato paste & cook for 2 mins. Add flour & cook for 2 mins, stirring constantly. While whisking, add cold milk, half & half and stock. Turn up heat to med-high and bring to boil, stirring. Boil for 1 inute. Reduce heat & simmer until slightly reduced.
Strain soup through fine mesh strainer, pressing down on solids to get all of soup into bowl. Pour soup back into sauce pan. Add lobster WITH sherry. Simmer for several minutes until warm.
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|Serving Size: 1 Serving (500g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 314 (43%)|
|Amt Per Serving||% DV|
|Total Fat 34.9g||46 %|
|Saturated Fat 20.3g||102 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 238mg||73 %|
|Sodium 582.4mg||20 %|
|Potassium 864mg||23 %|
|Total Carbohydrate 38.4g||11 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 37g|
|Protein 48.6g||69 %|
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Calories per serving: 725
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