1 can lobster meat (11 oz.
3/4 c. flour
2 cans condensed chicken broth
2 Tbsp. tomato paste
dash of pepper
1/2 c. chopped onion
1 1/2 sticks butter or
3/4 c. sherry
3 c. light cream
1/2 tsp. salt
Drain lobster. Remove bone tissue and cut into small
pieces. Saute onion in butter until soft in a large saucepan.
Stir in flour. Cook, stirring constantly until bubbly. Stir
in chicken broth. Continue cooking and stirring until mixture
thickens and boils for one minute. Stir in lobster and sherry.
Cover and simmer for 20 minutes. Blend in cream, tomato paste,
salt and pepper. Heat slowly, just until hot. Serves 8.
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