Creamy Lobster Soup

published by Tattoo3658we on Nov 6, 2009

This rich and creamy lobster soup recipe is decadent. Delicious meaty lobster in a creamy broth has and amazing, combination of mouth watering flavors, that taste delectable.

Creamy lobster soup is probably the best soup I’ve ever tasted. The taste of lobster meat in a rich and creamy soup made from flavorful ingredients like cognac and fish stock, tastes delicious. This creamy lobster soup recipe is not that hard to make, but the preparation and cook time is rather a lengthy process. It will take about two hours to make this creamy lobster soup and the mouth watering taste is well worth it.

Ingredients

  • 1-1/2lb Lobster
  • 4oz Butter
  • 2oz Carrots (Diced)
  • 1 Small Onion (Chopped)
  • 1/2 Bay Leaf Pinch of Thyme
  • 2 Sprigs of Fresh Flat Leaf Parsley
  • 3 Tablespoons Cognac
  • 3fl oz Dry White Wine
  • 4fl oz Fish Stock
  • 2oz Plain Flour
  • 12fl oz Boiling Milk
  • 3 Tablespoons Double Cream
  • Salt and Freshly Ground Black Pepper

Preparation

Start by cracking the lobster claws and cutting the body and the tail into four or five pieces and set aside. Saute the carrots and onion in about 1oz of butter for about five minutes.  Next add the bay leaf, thyme, parsley and lobster, and cook for about ten minutes until the lobster turns red. Add two tablespoons of the Cognac and ignite. When the flames die down, add the wine and stock, and simmer for another 20 minutes.

Remove the meat from the lobster and reserve the shells and broth. Melt the remaining butter in a saucepan and add the flour. Cook and stir constantly, for about two minutes to make a roux. Next gradually add the boiling milk, whisking or stirring with a wooden spoon until unit the mixture is smooth.

Finish by crushing the lobster shells and adding them to the sauce and add the reserved broth with the vegetables, and simmer covered, for about one hour. Next strain the mixture through a sieve into a clean pan. Bring it to a boil and stir in the cream. To serve, add the lobster meat and the remaining Cognac. Season with salt and pepper, and serve hot.


3 Responses so far | Have Your Say!

  1. # 1 by ceegirl
    November 6th, 2009 at 6:04 pm #

    This I don’t like.

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