First, dice the potatoes. Place the potatoes in a large pot and barely cover with water. Boil the potatoes until tender, this will take about 10-12 minutes.
While the potatoes are cooking, dice the celery and chop the scallions. Chop the lobster.
Place the crackers in a plastic bag and use a mallet to crush into crumbs. Set aside.
Once the potatoes are tender, drain them, leaving only a slight amount of liquid, about 1 cup.
Melt the butter in a skillet over medium heat. Sauté the diced stalks of celery. When tender, add scallions and corn. Let cook for 4 minutes.
Add 6 cups of whipping cream to potatoes and heat over medium heat. When warm, add 1 cup of Holland House® Sherry Cooking Wine, paprika, and tarragon. Then add the celery, scallions, corn, lobster, and powdered crackers.
Heat the soup until it slowly bubbles, then serve.
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Bold Boost #11: Sauté fresh veggies in 2 Tbsp. of olive oil and then finish them off with ½ cup of our Holland House® White Cooking Wine for an easy side.