Recipe by 2Bleu
This is a beginner's cook recipe sure to impress company.
Top Review by 985746
We had 6 cups of frozen lobster stock that we had made after the last time we ate lobster. We basically quadrupled all of the ingredients, except tomatoes (we followed the advice of the other reviewer - good call!) and potatoes (we used about 7 good sized red potatoes). We also added 1 can of low fat/sodium chicken broth to cut through some of the "fishiness" of the broth and about two cups of frozen corn that we had thawed. We substitued turkey bacon so that we would think the recipe was "healthy" (because shrimp and lobster are SO healthy), and we chose to use shrimp instead of lobster since we had that on hand. We seasoned the shrimp with black pepper, salt, and paprika beforehand. We also used Italian parsley and regular black pepper, because again, we had that on hand. It came out great. The broth is full of flavor and has a nice smooth texture. I look forward toplaying around with this recipe and using it some more. Thanks!
- 3 ounces bacon, chopped
- 1⁄2 cup onion, chopped
- 1⁄4 cup celery, chopped
- 3 cups tomatoes, chopped and juice reserved
- 1 1⁄2 cups fish stock (or chicken broth)
- 3 red potatoes, diced
- 3 lbs cooked lobster meat, chopped
- 1 tablespoon chervil, chopped
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon white pepper
Directions See How It's Made
- In a medium soup pot, cook the bacon until crisp, Remove with a slotted spoon to drain on paper towels.
- To the bacon fat, add the onion and celery and cook until tender, about 4 minutes.
- Add the tomatoes, broth, and potatoes. Bring to a boil, reduce the heat to a simmer until the potatoes are fork tender, about 20 minutes.
- Add the lobster, bacon, chervil, and season with salt and pepper to taste.