1/2cup dry white wine (Sauvignon blanc is perfect)
1/2pound cooked lump lobster meat
Instructions
Chop all vegetables. Melt the butter in a large sauce pot over medium low heat. Add the celery, then the carrots, then the onions, then the mushrooms. Let them go until tender and the onions are translucent, about 10 minutes. Stir in the chicken stock, and add the Tabasco, salt and cayenne pepper. Bring to a boil, then simmer for 10 minutes.
If you don’t have a stick blender so you can do this right in the pot (easy). spoon the mixture into your blender, and add ¼ cup of the lobster meat. Cover, and process until smooth. Return to the sauce pot, and stir in the cream, white wine, and the rest of the lobster meat. Simmer over low heat, stirring frequently until it thickens up, about 30 minutes.
