Lobster Soup
Indulge in the luxury of 'Lobster Soup,' a decadent seafood delight brimming with rich, hearty flavors. This recipe combines tender chunks of sweet lobster meat with a velvety broth made from a blend of lobster shells, creamy heavy cream, and aromatic vegetables like onion, carrot, and celery. Enhanced by dry white wine, sherry, and fragrant herbs like thyme and bay leaves, this soup achieves a restaurant-quality depth of flavor right in your kitchen. Perfectly balanced with a touch of tomato paste for tanginess and finished with a sprinkle of fresh parsley, this elegant dish is ideal for dinner parties or special occasions. Serve it with lemon wedges for a bright, citrusy twist that complements every creamy, seafood-filled bite. Ready in just over an hour, this lobster soup is a show-stopping centerpiece for anyone who loves gourmet recipes.
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Recipe Information
Ingredients
- 2 lbs Live lobster
- 4 tbsp Unsalted butter
- 2 tbsp Olive oil
- 1 large Onion, finely chopped
- 1 medium Carrot, finely chopped
- 1 large Celery stalk, finely chopped
- 3 Garlic cloves, minced
- 2 tbsp Tomato paste
- 1 cup Dry white wine
- 4 cups Fish or seafood stock
- 1 cup Heavy cream
- 2 Bay leaves
- 2 Fresh thyme sprigs
- 2 tbsp Sherry or dry vermouth
- 1 tsp Salt
- 0.5 tsp Freshly ground black pepper
- 2 tbsp Fresh parsley, chopped
- 4 Lemon wedges, for serving
Instructions
Step 1: If using live lobsters, bring a large pot of salted water to boil. Add the lobsters and cook for 8 minutes. Remove the lobsters and let cool slightly. Remove the meat from the claws, tails, and legs, then set aside. Use a mallet to break open the shells and collect them in a bowl for later use.
Step 2: In a large, heavy-bottomed pot, heat the butter and olive oil over medium heat. Add the onion, carrot, and celery, and cook for 5-7 minutes, stirring frequently, until softened and fragrant.
Step 3: Add the minced garlic and cook for another minute, then stir in the tomato paste and cook for 2 more minutes to deepen the flavor.
Step 4: Add the lobster shells to the pot and stir well. Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 5 minutes.
Step 5: Add the fish or seafood stock, bay leaves, and thyme sprigs to the pot. Bring the mixture to a boil, then reduce heat to low and simmer, uncovered, for 20 minutes to draw out the flavors.
Step 6: Using a slotted spoon, remove and discard the lobster shells, bay leaves, and thyme sprigs. Use an immersion blender to puree the soup base until smooth, or carefully transfer the soup in batches to a blender to purée, then return it to the pot.
Step 7: Stir in the heavy cream, sherry or dry vermouth, and reserved lobster meat. Season with salt and black pepper to taste. Cook for another 5 minutes over low heat to warm through.
Step 8: Ladle the soup into bowls and garnish with chopped parsley. Serve with lemon wedges on the side for a burst of freshness.
Nutrition Facts
Calories |
2633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.6 g | 215% | |
| Saturated Fat | 82.9 g | 415% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1037 mg | 346% | |
| Sodium | 8528 mg | 371% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 25.7 g | ||
| Protein | 165.6 g | 331% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1197 mg | 92% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 4170 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
