Here is a recipe for a splendid soup to evoke the feelings of New
England right at your table. The delicate taste of the lobster is not over-powered
by any one other flavor. Enjoy!
Your Host, Brad
2 cups Beef Stock or bouillon
3 Tbl butter
1 carrot, sliced
1 onion, chopped
1/4 bay leaf
1/2 tsp dried thyme
1 1/2 pounds fresh, cleaned lobster (claws and tail)
1 cup dry white wine
2 cups Chicken Stock or canned broth
1 Tbl tomato paste
1 cup cream
Freshly ground pepper
Melt 2 tablespoons of the butter in a large pot and add
the carrot and onion. Cook on low heat for about 5 minutes until the onions turn
translucent. Add the bay leaf, thyme, and lobster, cover and cook until the lobster
shells are red, about 10 minutes. Add the wine and chicken stock and simmer,
partially covered, for about an additional 15 minutes.
Remove the lobster and strain the broth. Add the
beef stock to the chicken stock. Remove the lobster meat from the shell and cut into
both bite-size and shredded pieces. Add the lobster to the broth.
Melt the remaining tablespoon of butter in a small pan
and stir in the tomato paste and any lobster coral, if desired. Cook until smooth,
then add to the soup. Stir in the cream, add salt and pepper to taste and heat to
just below the boiling stage. Serve at once!
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