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Ingredients:
4ea 1.5 lbs Lobster cleaned and reserve meat. Use bodies for stock.
.5 lb Chopped carrots
1/4 cup Diced onions
1/3 cup Diced celery
1/8 cup Diced bell peppers
1/8 cup Whole peeled garlic cloves
1 qt Water
1/4 cup bunches Fresh parsley
1 Bay leaves
1 tbs Whole Peppercorns
2 oz can Tomato sauce
1/4 cup White wine
1/4 cup Cream Sherry
1/4 cup Brandy
1/4 lbs Butter
1/4 cup Flour
2 cup Spinach
Salt and Pepper to taste
Method:
1. Combine all ingredients in a large pot.
2. Fill with water. Bring to a boil, reduce by half.
3. Strain through a china cap, return to pot. Bring to a boil, whisk in roux made from flour and butter. Cook until thickened.
4. Sautee the spinach and lobster meat.
5. Plate and garnish with fresh herbs
