Very good. I still need to tweak. First of all I needed to make it gluten free... I used sorghum flour and a pinch of xanthan gum. Seemed to work well. Next I added about 3/4 c. rendered sherry, tripled the butter and used half-and-half instead of milk. Only about 14 oz lobster meat. Tried to emulsify with an immersion blender but the meat resisted a great deal. Next time I will add more worcestershire... I did add a little extra cayenne and salt and that punched it up some, but I think it can get better.
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Very good. I still need to tweak. First of all I needed to make it gluten free... I used...