Description
A perfectly delicious soup
Ingredients
Scale
- 4 lobster tails, thawed
- 3 c water
- 1 small onion, diced
- 4 cloves garlic, sliced
- 2 carrots, diced
- 2 stalks celery, diced
- 1/2 c dry white wine
- 2 tsp Worcestershire sauce
- 1 tsp Louisiana hot sauce
- 1 tsp paprika
- 2 Tbsp fresh thyme leaves
- 1 tsp salt
- 1 Tbsp oil
- 1/2 tsp black pepper
- 2 Tbsp tomato paste
- 1 1/4 c heavy cream
Instructions
- Using a kitchen shears, slice up the center of the under side of each lobster tail. Gently pull out all the meat, put into a covered dish, and return to the refrigerator. Don’t throw the shells away yet!
- In a medium sized pot, cook lobster shells, thyme, paprika, onion, garlic, carrots and celery in 3 cups water. Bring to a boil, reduce heat, cover, and simmer for 1 hour, poking down shells occasionally.
- Using tongs, carefully remove the shells and discard. Pour soup base into a blender and process until very smooth.
- Return soup to pan, add white wine, worcestershire sauce, hot sauce, and salt. Place over very low heat to keep warm.
- Chop lobster meat. Heat a small fry pan over medium heat, add oil and lobster. While the meat is cooking, add the tomato sauce and black pepper. Let it all cook together until the meat is opaque, but not over-cooked. (This only takes a couple minutes.)
- Add the lobster mixture to the soup, pour in the cream, and heat through.
Notes
If using purchased seafood stock, this only takes about 20 minutes to make.
Nutrition
- Serving Size: 4-6 ounce servings
