Ingredients :
1/2 cup butter
1/2 cup diced leeks
1/2 cup diced "Vidalia" onions
1/2 cup diced celery
1/2 cup diced vine ripe beef steak
tomato 1 T. chopped garlic
1 cup brandy
1/2 cup sherry
1/8 cup Hungarian paprika
1 tsp white pepper
1/2 tsp cayenne pepper
1 tsp sugar
2 qt heavy cream
1/2 qt rich lobster stock
6 x lobster shells
1 1/2 lb lobster meat
1 lb crawfish
Brie Dumplings:
1 lb Trimmed brie (semi-ripe)
2 x 10X14 sheets puff pastry
dough
1 x Egg beaten
Method :
• Preparations
In a heavy bottom pan, saute. Reduce heat and let simmer for
45 minutes. Strain all solids and return to heat. Stir in 3
pounds of diced lobster meat, 2 pounds of crawfish tails and
thicken with blonde roux.
• Brie Dumplings:
Cut dough in 2 1/2 X 2 1/2 squares. Place 1/2 ounce brie on
each square pulling all four corners upward. Twist one full turn
and pinch off excess dough. Roll into a ball and brush with egg.
Fry in fresh oil for 4 minutes until golden. Serve on side of
soup.
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