In a Dutch Oven melt butter with 1/2 cup oil; add garlic and onion and SWEAT (saute) for 2 minutes. Whisk in flour; (INCREASE HEAT AND) cook until light brown, about 3 minutes. Whisk in tomato pasteand simmer for 2 minutes. Add sherry; cook about 3 minutes. Stir in lobster stock;simmer about 20 minutes. Strain through mesh strainer, discarding solids. Stir heavy cream into liquid; add cayenne and salt and black pepper to taste.
Stir in cooked lobster. Garnish each serving with a drizzle of olive oil and a pinch of chopped parsley. Per serving: 454 calories; 42g fat (83 percent calories from fat); 19g saturated fat; 113mg cholesterol; 7g protein; 12g carbohydrate; 3g sugar; 1g fiber; 847mg sodium; 70mg calcium; 334mg potassium. Note: For lobster stock, stir lobster base into warm water as directed on jar; stir until completely dissolved.
*At 6 servings only. CAPS IS MY ADDITION! SMDSSee Also: Brio Restaurant Troy Mi
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