Lobster Soup (Print Version)
# Ingredients:
01 -
4 live lobsters (1¼ pounds each).
02 -
4 ounces unsalted butter, plus more for garnish.
03 -
⅓ cup olive oil.
04 -
2 carrots, diced.
05 -
2 yellow onions, diced.
06 -
4 celery ribs, diced.
07 -
4 garlic cloves, crushed.
08 -
2 tablespoons tomato paste.
09 -
¼ cup brandy.
10 -
1 cup dry white wine.
11 -
5 cups chicken stock.
12 -
3 sprigs parsley, plus more for garnish.
13 -
3 sprigs tarragon, plus more for garnish.
14 -
1 bay leaf.
15 -
½ cup heavy cream.
16 -
Salt and white or black pepper.
17 -
Cayenne pepper to taste.
18 -
Fresh chives for garnish.
19 -
Ground coriander to taste.
# Instructions:
01 -
Kill lobsters humanely. Remove tails and claws. Steam tails 2½ minutes and claws 3 minutes. Remove meat and reserve shells.
02 -
Brown shells in butter and oil. Add vegetables and tomato paste. Deglaze with brandy and wine.
03 -
Add lobster liquid, stock, and herbs. Simmer uncovered 1 hour.
04 -
Strain stock. Blend with cooked vegetables and cream until smooth. Strain again.
05 -
Season soup. Sauté lobster meat in butter with herbs. Serve soup topped with lobster and herb butter.
# Notes:
01 -
Can be made 2 days ahead.
02 -
Soup base and lobster should be stored separately.