So... I have left over lobster tail, King crab legs and snow crab, picked over and chopped. Walmart had Lobster claws for $10 for a pound so I bought those also.
Cleaned the meat out of the claws and roasted the shells. I used the 5 quart chef's pan to make this.
2 Carrots, 1 med onions and 3 stalks celery chopped
4 oz sliced Mushrooms
3 T butter and saute
Pour in 1 carton of veggie broth (you'll need 2)
1 t cayenne pepper
1 T Old bay seasoning
Roasted Lobster shells
1 t tarragon
2 T tomato paste
Simmer away for 30 mins
Taste for salt add if needed
Remove lobster shells then buzz with hand blender added 1/4 c brandy at this point.
Need to be thicker? Thicken with buerre manie (butter and flour mixed, about 2 T butter and 4 T flour)
Next I added
1 cup cream
Chopped lobster meat/ crab meat
Heat, add meat and cream but don't boil.
Got too thick so I had to open a second carton of veggie broth to thin it out a bit. Served 6-8
We had it with foccacia with rosemary and roasted garlic.
Use the basic bread recipe. After the first rise, pat out on a non stick pizza pan and let rise again. After the second rise, press your fingers all over the dough to make impressions. Drizzle with a good glug of olive oil, sprinkle with chopped rosemary and garlic slivers. Top with a sprinkling of Parmesan, salt and pepper. Bake till golden. I started on the pans but removed them with a peel directly to the pizza stones for the last 10 mins or so. Cut into squares.