Heat vegetable oil in a large saucepan. Add shallots, tomato paste and paprika and cook for about 5 minutes.
Add the white wine and bring to a boil. Boil until almost evaporated, 1 to 2 minutes.
Then stir in 1-1/2 cups chicken stock, 1-1/2 cups heavy cream and 1 teaspoon salt. Bring to a boil, reduce heat to a simmer and simmer gently for 15 minutes.
meanwhile, melt the butter in a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until softened and the liquid has evaporated about 5 minutes.
Add the cream sauce to the skillet with the mushrooms, stir in the lobster meat and bring to a simmer. Add the sherry and simmer for 30 seconds
In a small bowl, whisk together the egg yolk, 2 tablespoons of the hot cream sauce and 2 tablespoons heavy cream. Whisk this mixture into the lobster sauce and bring just to a simmer over low heat. Do not boil.
Stir in tarragon and parsley and serve over rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (346g) | ||
Recipe Makes: 4 | ||
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Calories: 642 | ||
Calories from Fat: 467 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51.9g | 69 % | |
Saturated Fat 19.8g | 99 % | |
Monounsaturated Fat 22.3g | ||
Polyunsanturated Fat 7.5g | ||
Cholesterol 257.4mg | 79 % | |
Sodium 501.3mg | 17 % | |
Potassium 733.3mg | 19 % | |
Total Carbohydrate 13.7g | 4 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 12.5g | ||
Protein 26.4g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 642
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