2 cans (6 oz. each) drained
2 cans chicken broth
1/2 c. chopped onion
1 1/2 sticks butter
3/4 c. flour
2 Tbsp. tomato paste
1/2 tsp. salt
dash of pepper
3 c. light cream
3/4 c. dry sherry
Set aside several large chunks of meat. Dice the rest.
Saute onion in butter in large pot. Stir in flour, stir until
bubbly. Add chicken broth. Stir until thickens and continues
to boil for 1 minute. Add diced lobster and sherry. Cover and
simmer 20 minutes. Blend in 3 cups cream, tomato paste, salt
and pepper. Heat until hot. Float chunks of lobster on top.
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