Rating: 4.5 stars
35 Ratings
  • 5 star values: 20
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1

A rich and delicious soup perfect for those special occasions.

Recipe Summary

cook:
1 hr 20 mins
total:
1 hr 40 mins
prep:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut the lobster tail in half lengthwise.

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  • Melt half the butter in a pan, add the scallions and onion and cook for 5 minutes, or until soft but not colored. Add the carrot and cook for 2 minutes. Add the lobster halves, fish stock, parsley, bay leaf, peppercorns, the water. Bring to a boil, reduce the heat and simmer for 20 minutes, skimming the surface as required.

  • Remove the lobster from the stock, cool slightly and take the meat from the shells. Set the lobster meat aside, crush the shell and return it to the pan. Continue simmering for further 40 minutes. Strain the stock, then strain again through a sieve lined with 2 layers of damp muslin or cheesecloth.

  • Cut some thin slices from the lobster to use as a garnish and set aside. In a blender, blend the remaining lobster flesh with a little of the strained stock until smooth. Mix the flour and remaining butter to a paste. Add the pureed lobster to the pot along with the flour paste, tomato puree, sherry, cream, nutmeg and salt and pepper, to taste. Mix well.

  • Add the tarragon and the remaining stock and cook, stirring continuously, over high heat until the soup boils and thickens. Reduce the heat and simmer gently for 5 minutes. Season to taste and serve garnished with the reserved lobster and some sprigs of tarragon, if desired.

Nutrition Facts

489 calories; protein 28.8g; carbohydrates 29.5g; fat 29.5g; cholesterol 174.5mg; sodium 1657mg. Full Nutrition
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