Lobster Soup Recipe
Cook Time: 45 minutes
Prep Time: 15 minutes
Total Time: 1 hour
Description: Indulge in the flavors of Italy with this exquisite Lobster Soup recipe, a cherished gem from the renowned cookbook, “Italian Immigrant Cooking” by Elodia Rigante. Bursting with the succulent essence of lobster, complemented by a symphony of aromatic vegetables and a creamy, velvety texture, this soup is sure to tantalize your taste buds and elevate your dining experience. Perfect for a cozy night in or as an impressive starter for a dinner party, this dish embodies the essence of Italian comfort cuisine with a touch of gourmet flair.
Recipe Category: Lobster
Keywords: Very Low Carbs, < 60 Mins
Nutritional Information (per serving):
- Calories: 733.8
- Fat Content: 39.4g
- Saturated Fat Content: 14.9g
- Cholesterol Content: 344.9mg
- Sodium Content: 2314.6mg
- Carbohydrate Content: 29.5g
- Fiber Content: 3.5g
- Sugar Content: 8.6g
- Protein Content: 54.3g
Servings: 4
Ingredients:
- 6 cups chicken broth
- 2 cups water
- 2 cups lobster meat, chopped
- 5 tablespoons olive oil
- 3 stalks celery, chopped
- 1 onion, chopped
- 1 garlic clove, minced
- 1 cup chopped tomatoes
- 1 cup dry white wine
- 1 tablespoon fresh basil, chopped
- 4 tablespoons butter
- 1 tablespoon flour
- 1 cup milk
- Salt and pepper to taste
Instructions:
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In a large pot, bring the chicken broth and water to a boil.
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Chop the lobster meat into small pieces and add it to the boiling liquid. Cover, reduce the heat, and let it simmer.
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In a skillet, heat a tablespoon of olive oil and add celery, onion, and garlic. Sauté over medium heat, being careful not to brown.
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Add the tomatoes, wine, and basil to the skillet and sauté for another 5-10 minutes.
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Transfer the skillet mixture to the pot with the lobster. Continue to simmer the soup, covered, for 30 minutes over very low heat.
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In a medium saucepan, melt the butter and mix in the remaining olive oil, then add the flour. Gradually whisk in the milk, stirring continuously until it begins to thicken.
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When the milk mixture begins to thicken, gradually stir it into the simmering soup. Be sure the soup does not boil after this point, but is stirred and simmered over very low heat.
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Remove half of the soup and blend it in a high-speed blender until smooth. The other half should retain flakes of tender lobster meat and chopped vegetables.
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Mix the blended soup with the remaining lobster mixture in the pot.
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Season the soup with salt and pepper according to taste.
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Serve the lobster soup piping hot, accompanied by fresh Italian bread to soak up every last bit of flavor.
Chef’s Tips: For an extra touch of indulgence, garnish each serving with a sprinkle of fresh basil leaves or a drizzle of extra virgin olive oil. This soup pairs beautifully with a crisp white wine, enhancing the flavors and creating a truly unforgettable dining experience.
Bon Appétit!
