Lobster Soup (Print Version)
# Ingredients:
01 -
4 live lobsters (1¼ pounds each).
02 -
4 oz butter, plus extra for serving.
03 -
⅓ cup olive oil.
04 -
2 carrots, diced.
05 -
2 yellow onions, diced.
06 -
4 celery sticks, diced.
07 -
4 crushed garlic cloves.
08 -
2 spoons tomato paste.
09 -
¼ cup brandy.
10 -
1 cup dry white wine.
11 -
5 cups chicken stock.
12 -
3 parsley sprigs.
13 -
3 tarragon sprigs.
14 -
1 bay leaf.
15 -
½ cup heavy cream.
16 -
Salt and pepper.
17 -
Cayenne pepper.
18 -
Fresh chives.
19 -
Ground coriander.
# Instructions:
01 -
Kill lobsters humanely. Cut off tails and claws. Steam tails 2½ minutes and claws 3 minutes. Take out meat and keep shells.
02 -
Cook shells in butter and oil until brown. Add cut vegetables and tomato paste. Pour in brandy and wine.
03 -
Add liquid from lobster, stock and herbs. Cook without lid for 1 hour.
04 -
Strain the stock. Mix with cooked vegetables and cream until smooth. Strain once more.
05 -
Add seasonings to soup. Cook lobster in butter with herbs. Pour soup and top with lobster and herbed butter.
# Notes:
01 -
Can make soup 2 days early.
02 -
Keep soup and lobster separate when storing.