1 1/4 c. diced carrots
1 sm. onion
1/2 lb. uncooked lobster meat
1 c. butter
2 tbsp. dry sherry
1/2 c. dry white wine
3/4 c. chicken broth
1 tbsp. tomato paste
1 bay leaf
2 tbsp. minced parsley
Pinch of thyme
8 tbsp. flour
4 c. scalded milk
4 tbsp. heavy cream

Mince the carrots and onion in a food processor. Mince the lobster meat.

Melt half the butter in a large pot and saute the carrots and onions for 5 minutes. Add the lobster meat. Heat and ignite the sherry and pour it over the mixture. Add the wine, chicken broth, tomato paste, bay leaf, parsley and thyme and simmer for 20 minutes.

Melt the rest of the butter in a saucepan and stir in the flour to make a roux. Cook it for a few minutes and then add the hot milk, beating vigorously with a wire whisk. Pour this into the lobster pot and simmer very gently for 15 minutes. Add the cream and correct the seasoning.

Serves 8.