Submitted by: Sugar | Date Added: 20 Oct 2009
Listed in: Shellfish / Lobster

4 lb Whole Lobster
2 tb Olive oil
4 tb Butter
1/2 c Finely chopped onion
1/2 c Finely chopped carrot
1/2 c Finely chopped celery
1/2 ts Dried thyme
1 Bay leaf
3 Cloves finely chopped garlic
2 c Plain tomato sauce, canned is fine
1 c Dry white wine
4 c Chicken broth
2 tb Tomato paste
A dash of hot sauce
2 c Heavy cream
1/4 c Cognac
Salt & fresh ground pepper -to taste

Plunge the lobsters into boiling water for 3-4 min. Take them out of the boiling water and remove the tails. Cut the carcass into quarters, discarding the sacks. Crack the claws. Remove the meat from the tails and set aside.

In a large pot melt the butter in the oil and saute the carrot, onion and celery. When lightly browned, add all other ingredients except the cream and salt and pepper. Bring to a boil and cook for 45 min. Strain into another pot with a fine cheesecloth.

Add cream and cook on med low for 10 min. Season with salt and pepper. Take the tail meat and shred it by hand, not too big. Add to the soup. Cook 5 minutes on medium low.

This recipe currently has 0 comments. Add your own comment in the right hand menu.