Lobster and Brandy Cream from LIttle Village


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


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