Icelandic Lobster Soup Recipes
ICELANDIC LOBSTER SOUP
A simply amazing soup recipe for any occasion plus see how easy it is to make your own seafood stock using the shells from the seafood that is in the soup. You will love it!
Provided by International Cuisine
Categories Soup
Time 1h50m
Number Of Ingredients 28
Steps:
- In a stockpot over medium-high heat, sauté the shrimp and lobster shells until pink.
- Add the sherry and white wine, and simmer until reduced, about 5 minutes.
- Add the rest of the ingredients and enough water to cover, about 6 to 7 cups.
- Simmer (do not boil) uncovered, for an hour, or until reduced to about 4 cups of liquid.
- Strain through a fine mesh cloth. Discard solids.
- For the soup:
- In a large saucepan over medium heat, sauté the shallot in butter until translucent.
- Add the sherry and simmer until reduced by half.
- Add the tomato paste, tomatoes, stock, paprika and thyme. Simmer gently, covered for 20 minutes. Remove the thyme and puree with an immersion blender. Pass soup through a fine mesh cloth or sieve.
- Return to low heat and temper the cream with some of the hot soup, and slowly add to the soup.
- Add salt and pepper to taste.
- Add the lobster and shrimp to the gently simmering soup.
- Simmer for 3 minutes, turn off the heat and cover for 2 to 3 minutes more.
- Serve immediately, garnished with a drizzle of chili oil, and a sprig of thyme.
Nutrition Facts : Calories 236 kcal, Carbohydrate 6 g, Protein 20 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 214 mg, Sodium 1029 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
ICELANDIC LOBSTER SOUP
This recipe is a delicious Icelandic specialty. It is served by families during the winter holidays and is a restaurant specialty in coastal towns around the island. After a vacation to Iceland, I searched fervently for the recipe, and through research with trial and error, came up with this very authentic version. The soup is best enjoyed with slices of baguette.
Provided by lextalionis
Categories Seafood Soup
Time 2h49m
Yield 12
Number Of Ingredients 18
Steps:
- Melt 6 tablespoons butter in a large pot over medium heat. Add onions, garlic, and salt; cook and stir until onions soften, about 5 minutes. Add lobster shells, mushrooms, apple, red bell pepper, carrots, and tomato paste. Cook and stir until vegetables soften, about 7 minutes. Add water, paprika, curry, tarragon, chili powder, and cayenne pepper. Simmer soup over medium-low heat, uncovered, stirring occasionally, about 2 hours.
- Remove soup from heat; strain liquid through a mesh colander into a bowl to yield about 2 quarts. Discard lobster shells and vegetables. Rinse the pot.
- Melt remaining 4 tablespoons butter in the pot over medium heat. Add flour; mix vigorously into a thick roux, scraping the bottom of the pot, 2 to 3 minutes. Add the strained liquid, 2 cups at a time, mixing well until entirely smooth, about 5 minutes. Stir in heavy cream, maintaining a low simmer. Divide lobster meat evenly into serving bowls; ladle hot soup generously on top.
Nutrition Facts : Calories 275.6 calories, Carbohydrate 12.6 g, Cholesterol 97.8 mg, Fat 19.4 g, Fiber 2.7 g, Protein 14.3 g, SaturatedFat 11.7 g, Sodium 1537.3 mg, Sugar 4.2 g
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