• Step 1

  Remove cooked lobster meat from shell when cool enough to handle; reserve shell. Cut meat into bite-size pieces; set aside.

• Step 2

  Cut shell into pieces. Heat butter and oil in large stockpot on MED; add shells. Cook, stirring, until heated through. Remove shells to cheesecloth; tie with string into sachet. Set aside. Reserve remaining liquid in pot.

• Step 3

  Add garlic and mirepoix to pot; cook, stirring, about 4 min, until softened and lightly browned. Increase heat to MED-HIGH. Add tomatoes; cook, stirring, 3-4 min. Add flour, cornstarch, and cayenne; cook, stirring occasionally, 4-6 min. Add wine, stirring to loosen browned bits on bottom of pot. Stir in seafood stock; bring to simmer. Add lobster shell sachet; reduce heat to LOW. Simmer 30 min. Discard sachet.

• Step 4

  Puree mixture with stick blender until smooth. Add reserved lobster meat, heavy cream, and sherry; cook on MED, stirring occasionally, 2-3 min, until heated through. Season with salt and pepper.

• Garnish each serving with chopped tarragon and extra lobster meat. • Step Saver: Our Seafood Department will gladly steam lobster for you.

Note: When servings & ingredients are modified, nutrition & directions may vary.