Lobstersoup Recipes

ICELANDIC LOBSTER SOUP

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.

LOBSTER CHOWDER RECIPE

Steps:

• soak lobster meat in milk while preparing soup until needed.
• melt butter in a medium saucepan
• add diced celery, carrots and onion. saute for 3-4 minutes then add flour and stir it all together. Reduce heat to low and allow to cook for about 5 minutes. Do not let this burn or darken!
• Whisk in stock until fully incorporated
• remove lobster meat from milk and set aside.
• Add milk to the soup, mixing well.
• Add potatoes to soup and continue to simmer for about 30 minutes or until potatoes are softened (20-30 minutes)
• add fresh thyme
• sea salt and pepper to taste.
• add lobster and allow to simmer for 7-10 minutes to build the lobster flavor
• Serve and enjoy!

LOBSTER CHOWDER

Steps:

• In a large pot over low heat, melt 2 tablespoons of the butter. Add the onion, stir, and cook until soft, about 5 minutes. Add the potatoes and 6 cups broth or water, and bring to a simmer. Season with salt and pepper. Cook for about 30 minutes, until potatoes begin to soften.
• Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add about a third of the lobster and sauté for about a minute or so. Set aside. Repeat with the remaining lobster and butter.
• Add lobster to onion and potato mixture; stir over medium heat. Add canned milk and basil, taste, and adjust seasoning with additional salt and pepper. If mixture is too thick, add milk or cream. Serve.

LOBSTER SOUP

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.

LIGHT LOBSTER SOUP

Steps:

• Heat chicken stock in a large pot over medium heat.
• Heat olive oil in a skillet over medium-high heat. Saute onions until translucent, about 5 minutes. Transfer to the pot with the chicken stock; add garlic, basil, black pepper, and cayenne pepper.
• Separate lobster shells and meat; place shells in the stock; cook until flavor is released, about 15 minutes. Remove shells and discard.
• Place lobster meat in a blender; add eggs and Parmesan cheese. Puree until smooth. Place into the stock; add milk and whisk vigorously. Add pollock. Simmer until flavors meld, about 15 minutes.

LOBSTER SOUP

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.