LOBSTER FISH SOUP
Make and share this Lobster Fish Soup recipe from Food.com.
Provided by Jonathan F.
Categories Clear Soup
Time 5h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- place live lobster in deep pot of cold salted water and vodka to anesthetize lobster
- close pot to prevent escape gradually raise temperature from cold to warm to boiling.
- Lobster is ready when it stops moving and shell is bright red.
- remove lobster shell and reserve the meat.
- In another deep pot put fish broth and tomato juice.
- add lobster meat in broth simmer broth.
- wash and remove beard from oysters.
- in another pot place oysters in salted water bring to swift rapid boil until shells open.
- remove oyster flesh from shells and add to simmering broth.
- cut tuna fillet into chunks add to simmering broth.
- add saffron to broth add red and white wine.
- close pot bring to boil then reduce back to simmer.
- let simmer 3 hours serve hot with garlic bread.
Nutrition Facts : Calories 214.3, Fat 4.5, SaturatedFat 1.1, Cholesterol 60.8, Sodium 655.1, Carbohydrate 3.5, Fiber 0.1, Sugar 1.8, Protein 21.9
LOBSTER SOUP
A recipe Mom has used since I can remember. A special treat at Thanksgiving. Always a hit! For better flavor simmer for hours, adding cream during last hour or so. May also may be made the day before. Do not add cream until ready to reheat to serve.
Provided by Dorothy
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 30m
Yield 7
Number Of Ingredients 11
Steps:
- Melt butter or margarine in a saucepan. Stir in flour, salt, pepper, and celery flakes; blend well. Very slowly mix in milk and chicken stock. Add cold lobster, onion, parsley. Cook for about 10 minutes over medium heat.
- Add cream to desired consistency, and reheat. Season to taste.
Nutrition Facts : Calories 306.9 calories, Carbohydrate 16.3 g, Cholesterol 87.2 mg, Fat 18.1 g, Fiber 0.6 g, Protein 19.4 g, SaturatedFat 6.9 g, Sodium 527.5 mg, Sugar 8.6 g
LOBSTER SOUP
This is one of our favorite recipes from MY favorite cookbook (Italian Immigrant Cooking by Elodia Rigante)
Provided by deb k
Categories Lobster
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, bring the chicken broth and water to a boil.
- Chop up the lobster meat into small pieces and add it to the boiling liquid.
- Cover, turn down the heat and let simmer.
- In a skillet, heat a tbl of the olive oil and add celery, onion and garlic.
- Saute over medium heat, taking care not to brown.
- Add the tomatoes, wine and basil and saute for another 5-10 min.
- Add this to the lobster mixture and continue to simmer the soup for 30 minutes covered, over very low heat.
- In a medium saucepan, melt the butter and mix in the remaining olive oil, then the flour.
- Whisk in the milk gradually, stirring continuously.
- When it begins to thicken (just when it begins, not when it gets real thick) stir this mixture gradually into the simmering soup.
- Be sure the soup does not boil after this point but is stirred and simmered over very low heat.
- Remove half of the soup and blend it in a high-speed blender until smooth.
- Half of the soup should retain flakes of the tender lobster meat and chopped vegetables.
- Mix in the blended soup with the lobster mixture.
- Season with salt& pepper.
- Serve this soup with fresh Italian bread.
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