Lobster Soup
"This is one of our favorite recipes from MY favorite cookbook (Italian Immigrant Cooking by Elodia Rigante)"
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 6 cups chicken broth
- 2 cups water
- 2 lbs lobster meat
- 5 tablespoons olive oil
- 3 stalks celery, diced
- 1 large onion, diced
- 1 tablespoon minced garlic
- 4 cups chopped tomatoes, w/ their juice
- 1 cup dry white wine
- 1 tablespoon basil
- 1⁄4 cup butter
- 1⁄4 cup flour
- 3 cups milk (half & half for a creamier soup)
- salt & pepper
directions
- In a large pot, bring the chicken broth and water to a boil.
- Chop up the lobster meat into small pieces and add it to the boiling liquid.
- Cover, turn down the heat and let simmer.
- In a skillet, heat a tbl of the olive oil and add celery, onion and garlic.
- Saute over medium heat, taking care not to brown.
- Add the tomatoes, wine and basil and saute for another 5-10 min.
- Add this to the lobster mixture and continue to simmer the soup for 30 minutes covered, over very low heat.
- In a medium saucepan, melt the butter and mix in the remaining olive oil, then the flour.
- Whisk in the milk gradually, stirring continuously.
- When it begins to thicken (just when it begins, not when it gets real thick) stir this mixture gradually into the simmering soup.
- Be sure the soup does not boil after this point but is stirred and simmered over very low heat.
- Remove half of the soup and blend it in a high-speed blender until smooth.
- Half of the soup should retain flakes of the tender lobster meat and chopped vegetables.
- Mix in the blended soup with the lobster mixture.
- Season with salt& pepper.
- Serve this soup with fresh Italian bread.
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Reviews
-
Just fixed it and it is wonderful. Didn't have lobster so used rock shrimp (a Florida special). They taste like a cross between lobster and shrimp. Added a touch of cayanne. -
VERY good! I made this for a Friday dinner during Lent. For the white wine I used Pinot Grigio b/c I didn't know which kind to use, and this turned out great. When I was cooking the vegetables, it smelled so good I could of just been happy eating that only. I used the small diced tomatoes also for this. I blended a little less than half of the soup, because I liked having the vegetables and lobster pieces rather than just the soup. This was a delicious (and expensive) soup.
RECIPE SUBMITTED BY
deb k
United States
I live in Michigan but lived in NC most of my life. I am a comfort cook and my husband is a gourmet cook, so I cook during the week and then we have fabulous food during the weekend. Of course, most of our friends come over during the weekends. We love to go out to eat and then copy the food when we come home.
