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Ingredients
- 3 lobsters
- 1 lb. prawns in shells
- 3 shallots
- 2 celery stalks
- 1 carrot
- 42 oz. chicken broth-(3)cans
- 1 c. clam juice
- 1 c. white wine
- 1 pint half and half
- 1/4 c. Brandy - twice
Preparation
Step 1
Saute lobsters and shrimp in shells. Flame with brandy.
Remove meat from shells.
Sprinkle meat with brandy and refrigerate.
Saute shallots, celery and carrot in a little butter in soup pot.
Heat chicken stock and add to saute pot with shells. Simmer.
Add clam juice and wine. Simmer.
Strain stock.
Cut lobster and shrimp into bite pieces and add to stock.
Add cream, pat of butter.
Season with white pepper.
Chill overnight if able.
Heat and serve.