Serving Size: 1 gallon (approx 8-16 servings depending on size)
- 2 quarts lobster stock (homemade is best but store-bought seafood stock will work if lobster stock is unavailable)
- 2 large onion
- I bunch parsley
- 3 stalks celery
- 2 tablespoons Old Bay seasoning
- One teaspoon salt
- One teaspoon pepper
- 1 heaping tablespoon of smoked paprika
- ¼ cup salt pork rendered fat or bacon grease (butter may be substituted)
- 1 quart heavy cream
- 2 cups dry sherry
- 2 cups pre-boiled chopped potato
- 2 lbs roughly chopped pre-cooked lobster meat
- In a large pot, place finely chopped onion and sweat them in the salt pork or bacon grease until translucent.
- Add finely chopped celery and continue to sweat the vegetables.
- Add all dry seasonings (Old Bay, salt, pepper, paprika)
- Add 2 cups dry sherry and cook down for a minute or two.
- Add 2 quarts lobster stock - bring to hard boil
- At peak of boil, slowly pour in 1 quart of heavy cream and allow to temp up again but *do not bring to a hard boil*
- Prior to serving, add chopped, pre-cooked potato and chopped, pre-cooked lobster meat
- Garnish with fresh parsley to serve
Recipe courtesy of Beal's Kitchen - Carlene Hirsch