Prep 15 mins
Cook 35 mins
I haven't tried this yet, but it reminds me of a soup I had at the New York Restaurant, An American Place.
- 1 lobster (about 1 1/2 Lb)
- 2 medium potatoes, diced to 1/2 inch cubes
- 1 medium onion, minced
- 4 ears fresh corn, corn removed (OR 2 cups frozen corn kernels, thawed)
- 1 quart half-and-half
- 4 tablespoons butter
- 1⁄8 teaspoon cayenne pepper
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- Bring 4 quarts of water to boil in a 6- to 8-quart soup kettle.
- Add lobster, cover and boil for about 10 minutes.
- Remove and reserve the shells and carcass for stock.
- Cut lobster meat into 2-inch pieces.
- (Can wrap and refrigerate meat and shell overnight.) Put the reserved lobster shells and carcass in a large saucepan with the half-and-half.
- Bring to a boil, lower heat, and simmer 4 minutes.
- Remove from heat and set aside.
- Melt the butter in a soup kettle.
- Add the potatoes, onion and corn kernels and saute over medium-low heat until the onion is translucent, about 5 minutes.
- Strain the lobster cream over the vegetables, bring to a simmer, and then simmer slowly until the potatoes are tender, 6 to 8 minutes.
- Stir in the lobster meat, cayenne pepper, salt, and pepper.
- Simmer just until the lobster meat is hot, about 5 minutes.
- Ladle into warm bowls and serve.
real good. We used shrimp--had no lobster. Did'nt seem to matter too much, but I am not saying shrimp is as good as lobster--just not true.