Lobster Soup

Recipe by deb k
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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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