A magician never tells all his secrets. And a soup magician like Al is even more protective; he guards them with his ladle. So the exact blend of spices is in our vault. See if you can match his, and let us know how your meal comes out.
1 stick of butter
2 cups diced onions
1/4 cup flour
1 cup Al’s Lobster Spice Blend
(an unspecified mix of seafood stock, garlic powder,
onion powder, and paprika)
1 tablespoon tomato paste
1 cup sherry wine
2 cups milk
2 cups heavy cream
1/2 cup diced celery
1/2 cup diced carrot
1 cup diced lobster meat
1 cup small mussels
1 cup scallops
2 cups small shrimp, cleaned and peeled
drizzle extra virgin olive oil salt and pepper, to taste
In a medium-sized saucepan over medium-high heat,
melt the butter, then add the onions.
Saute onions for approximately 10 minutes,
then add the olive oil, salt, and pepper, and cook
for 2 more minutes on low heat.
Add the flour, Al’s Lobster spice blend, tomato paste,
sherry, and bring to a boil. Mix in the milk and cream,
along with 4 cups of water. Toss in the celery and carrots,
and bring to a boil.
Reduce heat, and simmer for 15 minutes.
The seafood gets added last. Toss in the lobster meat,
mussels, scallops, and shrimp, and simmer for 15 minutes,