1 quart lobster broth (you could use clam broth, or other fish broth)
bits of yummy meat from lobster
1/2 can crab meat
1 cup "cream"
1 teaspoon tarragon
I bought myself a lobster the other night to celebrate finishing my taxes. After dinner, I saved the carcass and took out the bitter parts, put the rest back into the steaming water, added more, and some sea salt and continued to simmer to render a tasty broth. I also picked the meat out of the backfin portion of the lobster. There are lovely, tasty pockets of flesh to be had in the deep parts of the thorax portion. I reserved those in a little bowl. Today I simmered the broth, added the lobster bits, and added 1/2 can of crabmeat. I added about 1 cup of Fat Free "Cream", about 1 teaspoon of tarragon and a sprinkle of Old Bay Seasoning. Garnished with tomato slices
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