Time 40m Yield 6 Number Of Ingredients 11 Steps:
Melt the butter in a large saucepan over medium-low heat. Add the mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes. Stir in the chicken broth, and season with salt and cayenne pepper. Bring to a boil, then simmer for 10 minutes. Pour the vegetable and broth mixture into the container of a blender, and add 1/4 cup of the lobster meat. Cover, and process until smooth. Return to the saucepan, and stir in the half-and-half, white wine, and remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.
Time 1h5m Yield 6 serving(s) Number Of Ingredients 13 Steps:
Saute onion and carrot in 2 tablespoons butter until soft. Set aside. In 4 quart saucepan, melt 4 tablespoons butter and add flour, whisking constantly over medium heat until roux becomes light brown (about 5 minutes). DO NOT BURN! Slowly add chicken broth, whisking constantly to ensure mixture stays smooth. Add onions and carrots, cover, and simmer for 1/2 hour. Add cream, sherry, lemon juice, Worcestershire sauce, cayenne pepper, salt, and lobster or crab and simmer an additional 5 to 10 minutes. Garnish with fresh minced chives if desired.
Time 1h5m Yield 12 servings (3 quarts). Number Of Ingredients 12 Steps:
In a Dutch oven, saute the onions, celery and green pepper in margarine until tender. Add garlic; cook 1 minute longer. Reduce heat to medium; add the potatoes and milk. Cook, uncovered, for 20 minutes or until potatoes are just tender, stirring occasionally., Remove 1-1/2 cups of the potato mixture; mash and return to the pan. Reduce heat to low. Stir in half-and-half and process cheese. Cook and stir until cheese is melted. Add the crab, salt and pepper. Cook 10 minutes longer or until heated through.
Time 50m Yield 4-5 serving(s) Number Of Ingredients 11 Steps:
Make the roux by melting butter and saute onions and celery until tender. Add 1 cup of chicken broth and let simmer for 10 minutes on medium. Add ALL crab meat, oil and remaining chicken broth. Bring to a boil and then turn heat down and simmer for 5 minutes on medium. Let cool and puree in a blender. If the mixture is too runny add more imitation crab and blend. Reheat the puree mixture and add whipping cream. You should get a thick consistency after a couple of stirs. Add hot sauce to your taste. Serve with garlic bread.
