Ingredients:
6 lbs of lobster meat, chunked, raw.
1 ½ gallons of half and half.
16 oz of mushrooms, finely sliced.
10 oz of butter.
10 oz of flour.
12 oz of ******.
2 oz of olive oil.
1 large onion, finely diced.
2 teaspoons of minced garlic.
1 ½ tablespoons of garden chervil.
½ tablespoon of dry mustard.
Directions:
Make a roux using the butter and the flour. Set aside.
In a large pot, gently sauté the onions, mushrooms and garlic in the olive oil, until the mushrooms start to lose liquid.
Add the ******, mustard, garden chervil and lobster and bring to a boil.
Strain out solids, reserving; reduce liquid by half.
Add the cream, whip in the roux, bring to a boil and simmer for 10 minutes.
Add solids to sauce and incorporate.
Serve in a puff pastry case.