Ingredients
Scale
- 2 live lobsters (about 1.5 pounds each)
- 4 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 1 large carrot, chopped
- 2 tablespoons tomato paste
- ½ cup dry sherry
- 4 cups seafood stock or water
- 1 cup heavy cream
- Salt and pepper, to taste
- Fresh chives, for garnish
Instructions
- Cook the lobsters in boiling salted water for 8-10 minutes until bright red, then cool and extract the meat.
- Sauté onion, garlic, celery, and carrot in butter until tender.
- Add tomato paste and cook for 2-3 minutes, then deglaze with sherry.
- Add lobster shells and seafood stock, simmer for 20-30 minutes.
- Strain the broth to remove shells and vegetables.
- Blend the broth until smooth, then stir in heavy cream and lobster meat, cooking for 5 minutes on low.
- Season with salt and pepper, and serve garnished with chives.
Notes
- Ensure the lobster is fresh for the best flavor.
- Use a high-quality seafood stock for richer taste.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Simmering, Sautéing, Blending
- Cuisine: French
- Diet: Seafood