Ingredients
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6 cups water
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4 sprigs fresh tarragon, plus more for garnish, or 1 teaspoon dried tarragon
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3 sprigs fresh thym, plus more for garnish, or 1/2 teaspoon dried thyme
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1 bay leaf
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1 teaspoon salt
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4 (4 to 6-ounce) fresh or frozen (thawed) lobster tails
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1/4 cup butter
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1 onion, chopped
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3 carrots, chopped
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2 stalks celery, chopped
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3 cloves garlic, minced
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3 tablespoons flour
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1/4 cup dry white wine, such as Pinot Grigio
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2 tablespoons tomato paste
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1 cup half-and-half
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1 teaspoon vanilla bean paste or the seeds from 1/2 a vanilla bean
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1/8 teaspoon cayenne pepper
Directions
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Fill a large bowl with ice water. Bring 6 cups water, tarragon, thyme, bay leaf, and salt to a boil in a 6- to 8-quart pot over medium-high heat. Add lobster tails. Return to a boil; reduce heat to medium. Simmer until shells turn bright red and meat is tender, 6 to 10 minutes. Remove tails and immediately plunge into the ice water.
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When cool enough to handle, remove meat from shells (see “Lobster Prep,” below). Return shells to pot. Simmer, covered, over medium heat to develop flavor, about 30 minutes. Stock may turn a green color from the herbs.
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Meanwhile, coarsely chop lobster meat. Chill, covered, until ready to use (up to 3 days).
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Strain 4 cups of the stock through a fine-mesh sieve into a large glass measuring cup; discard solids.
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Melt butter in the same pot over medium heat. Cook onion, carrots, and celery, stirring frequently, until tender, about 10 minutes. Stir in garlic; cook until fragrant, about 1 minute.
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Stir in flour to coat vegetables. Add wine and tomato paste. Cook, stirring frequently, until mixture is combined. Stir in stock; cook over medium-high heat until mixture is bubbly. Cook mixture, stirring frequently, 2 minutes more.
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Stir in lobster meat, half-and-half, vanilla bean paste, and cayenne. Cook until heated through, about 2 minutes. Garnish servings with fresh tarragon and thyme.
Lobster Prep
Using kitchen shears, cut through the lobster tail shells lengthwise on the underside, then remove meat from shell.
Nutrition Facts (per serving)
| 260 | Calories |
| 10g | Fat |
| 14g | Carbs |
| 27g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 260 | |
| % Daily Value * | |
| Total Fat 10g | 12% |
| Saturated Fat 5g | 26% |
| Cholesterol 105mg | 35% |
| Sodium 669mg | 29% |
| Total Carbohydrate 14g | 5% |
| Dietary Fiber 2g | 7% |
| Total Sugars 4g | |
| Protein 27g | 53% |
| Vitamin C 9mg | 10% |
| Calcium 101mg | 8% |
| Iron 2mg | 12% |
| Potassium 436mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
