1 lobster, steamed
1/2 cup shallots, diced
4 tbsp. Butter
1/2 cup white wine
1/4 cup cream
salt
white pepper
Steam the lobster for about 10 minutes. Pick lobster clean and put all meat aside. Conserve the steaming water to use as stock for the soup.
Gently sauté the shallots in the butter with salt and pepper to taste. When translucent add white wine and stock. Let simmer for 5 minutes. Add lobster meat and cream. Simmer for a few more minutes and serve. Goes great with cold white wine.
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