* 1 cup onion , minced
* 1 cup carrot , minced
* 1 cup celery , minced
* 4 cloves garlic, minced
* 2 tbs tomato paste
* 1 tsp thyme
* 2 (10 1/2 ounce) cans chicken broth
* 4 tablespoons flour
* 6 tablespoons butter
* 1/2 cup cooking sherry
* 1 tablespoon lemon juice
* 1 teaspoon Worcestershire sauce
* 1/2 teaspoon cayenne pepper
* fresh chives , minced
* salt
* 1/2 lb raw lobsters, chopped or 1/2 lb lump crabmeat
Directions:
1. Saute mirepoix (thyme, onion, garlic, celery and carrot) in 2 tablespoons butter until soft. Set aside.
2. 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!
3. Slowly add chicken broth, whisking constantly to ensure mixture stays smooth.
4. Add tomato paste and mirepoix, cover, and simmer for 1/2 hour.
5. Add cream, sherry, lemon juice, Worcestershire sauce, cayenne pepper, salt, and lobster or crab and simmer an additional 5 to 10 minutes.
6. Garnish with fresh minced chives if desired.
