(Yields 8 servings)
- 4 Lobster tails
- 4 cups of Lobster or Crab Stock (see previous 2 posts)
- 1 large onion (finely chopped)
- 2 carrots (finely chopped)
- 2 Celery stalks (finely chopped)
- 1 Tbsp fresh chopped thyme
- 1 Tbsp fresh chopped tarragon leaves (plus 1 Tbsp chopped tarragon for garnish)
- 1/2 tsp of salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp cayenne pepper
- 4 garlic cloves (minced)
- 2 Tbsp’s tomato paste
- 3 Tbsp’s All purpose flour
- 1 and 1/4 cup dry white wine ( I used Chardonnay)
- 3/4th cup light cream
Putting it together:
- Fill a small stock pot up with 4 cups of water and a generous amount of salt. When it reaches a boil drop your lobster tails in and cook for 6 minutes.
- Afterwards, strain your liquid (making sure to reserve it!) and once lobsters have cooled a little take the meat out of their shells (see tips below). Cut the meat into small desired chunks.
- Heat the butter on medium heat in a medium sized stock pot. Add the mirepoix (onions, carrots, celery) and fresh herbs and cook until veggies soften (about 6 minutes).
- Stir in the minced garlic, salt and pepper and continue to cook for another two minutes.
- Mix in the tomato paste until all the veggies are coated, sprinkle your flour on top and continue to cook for another two minutes.
- Pour in the wine, simmer until the soup is reduced by half. Stir in your stock and cayenne pepper, lower the heat and simmer for about 30 minutes until the liquid has slightly thickened. Make sure that your cream is pre-heated.
- Take the soup off the heat, VERY CAREFULLY , transfer to a blender and blend the soup until it is completely smooth.
- Return the soup to low heat, stir in your cream and adjust your seasoning.
- Add lobster chunks to the center of your serving bowls, ladle the soup into them and garnish with freshly chopped tarragon. Enjoy!
Nourishment for your body: Lobster is a great source of protein, zinc, omega 3 fatty acids, and contains multiple vitamins and minerals. However, it would be wise to eat it sparingly due to higher amounts of sodium and cholesterol compared to other crustaceans.
Tips when cooking: To remove your lobster meat: Place lobster tail on your counter with the back of the tail facing up. Use sharp kitchen shears to cut down through the centre to the end of the tail. With your thumbs and fingers, open the shell to loosen it from the meat, opening the meat away from the shell side walls. Pull the meat up from the bottom of the shell to seperate the shell from the meat underneath it. Other white wines that can be used are Sauvignon Blanc, Pinot Grigio, Riesling, Viognier, and Semillon. You can use a hand held immersion blender to puree this soup, but pureeing it in a blender (especially a vitamix blender) will give you a much smoother consistency. Other nice garnishes for this soup can be croutons, fennel fronds, creme fraiche , fresh parsley.