- Prep Time: 20 minutes
- Cooking Time: 50 minutes
- Serves 8
- 6 cups fish stock (homemade or purchased)
- ¾ to 1 pound fresh or frozen uncooked lobster tail
- 3 tablespoons butter
- 1 cup chopped yellow onions
- 3 tablespoons all-purpose flour
- 1 cup white wine
- 1 teaspoon paprika
- ¼ teaspoon freshly cracked pepper
- 1½ cups cut red potatoes, cut in ½-inch cubes with skin on
- 1 cup Backyard Farms Tomatoes on the Vine, seeded, chopped
- 1 cup half and half
- 3 dashes cayenne pepper
In Dutch oven, bring fish stock to a boil over medium high heat. Add lobster tail. Cook, stirring occasionally until lobster shell turns bright pink and lobster is cooked through (9 to 10 minutes). Remove lobster from stock. Set aside stock.
Once lobster is cool, remove shell and throw away. Cut lobster into bite size pieces; set aside along with any juices.
In Dutch oven, melt butter over medium heat (2 to 3 minutes). Add onions; cook, stirring occasionally, until onions are cooked through and slightly brown (10 to 12 minutes).
Add flour; continue cooking, stirring constantly, until flour is lightly browned and bubbly (1 to 2 minutes). Add wine, paprika, and pepper.
Continue cooking, stirring frequently, until mixture is reduced by half (4 to 5 minutes).
Add reserved stock, potatoes, and tomatoes. Turn heat to high and bring to a boil (4 to 5 minutes). Reduce heat to medium low; continue cooking, stirring occasionally, until potatoes are tender (18 to 20 minutes).
Add half and half, cayenne pepper, and reserved lobster pieces and lobster juices. Continue cooking, stirring occasionally, until heated through (3 to 4 minutes).