Recipe from Sandy Olsen
2 tbls canola oil
1 onion, finely chopped
2 tbls whole wheat flour
3 1/2 cups chicken broth
1/2 cup tomato puree
1/4 cup dry sherry
1/4 tsp salt
1 lb lobster tails, shells removed and cut into 1-inch pieces
1 1/4 cups 1% milk
1/4 tsp hot-pepper sauce
1 tsp paprika
1 plum tomato, chopped
2 tbls chopped parsley
1. Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, for 3 minutes, or until lightly browned.
2. Stir in the broth, tomato puree, sherry, and salt and bring to a boil. Reduce the heat to low, cover, and simmer for 6 minutes, or until the lobster is opaque.
Stir in the milk, hot-pepper sauce and paprika. Cook over medium heat for 3 minutes, or until heated through. Stir in the plum tomatoes and parsley.
Yields: 4 servings
