m (→Directions: clean up, replaced: meat → meat) |
m (→Ingredients: clean up, replaced: clove garlic → clove garlic) |
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Line 10: | Line 10: | ||
* 1 cup [[onion]]s, thinly sliced |
* 1 cup [[onion]]s, thinly sliced |
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* 2 [[tomato]]es, chopped |
* 2 [[tomato]]es, chopped |
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− | * 1 |
+ | * 1 clove [[garlic]], minced |
* 1 teaspoon salad herbs |
* 1 teaspoon salad herbs |
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* 1/2 teaspoon [[nutmeg]] |
* 1/2 teaspoon [[nutmeg]] |
Revision as of 15:14, 6 December 2010
Description
Ingredients
- 1 pound Crayfish tails (use rock lobster if in the USA)
- 1 teaspoon salt
- 4 ounces butter
- 1 cup onions, thinly sliced
- 2 tomatoes, chopped
- 1 clove garlic, minced
- 1 teaspoon salad herbs
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 piece lemon rind
- 1 cup dry white wine
- 1/2 cup light cream
Directions
- Heat 1-1/2 quarts water in a large saucepan to boiling. Add the lobster tails and salt, and simmer until tender. Remove lobster tail meat from shells, coarsely chop and set aside. Reserve stock.
- In another large saucepan, heat the butter and sauté the onions for 5 minutes. Add the tomatoes, garlic, herbs, nutmeg, salt, pepper, and lemon peel. Cook over low heat for 10 minutes. Add the wine and 4 cups lobster water. Boil soup and cook for 10 more minutes. Force soup through a food mill, then return to the pot.