Servings: 12 servings
Ingredients
- 8 tablespoons Unsalted Butter 1 stick
- 1 medium onion, chopped
- 3 large Yukon Gold potatoes peeled and cut into 1/2-inch cubes
- 6 cups lobster, seafood, or chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 lbs cooked lobster meat cut in large bite-size pieces
- 2 cups heavy cream
- 1 teaspoon dried basil
Instructions
- In a large pot over low heat, melt 2 tablespoons of the butter. Add the onion, stir, and cook until soft, about 5 minutes. Add the potatoes and 6 cups broth and bring to a simmer. Season with salt and pepper. Cook for about 30 minutes, until potatoes begin to soften.
- Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add about a third of the lobster and sauté for about a minute or so. Set aside. Repeat with the remaining lobster and butter.
- Add lobster to onion and potato mixture; stir over medium heat. Add cream and basil, taste, and adjust seasoning with additional salt and pepper. If mixture is too thick, add milk or more cream. Serve.
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