Rating: 4.5 stars
42 Ratings
  • 5 star values: 30
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

You will need about an 8 quart stockpot for this recipe.

Recipe Summary

prep:
25 mins
cook:
35 mins
total:
1 hr
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
  • Melt the butter or margarine over medium heat in a large saucepan or stockpot; add the onion, garlic, carrot, bay leaf, and thyme. Cook, stirring occasionally, until the onion softens. Add the lobster shells, and cook until they turn red.

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  • Add the wine and tomatoes. Bring to a gentle boil, and simmer for about 5 minutes. Add the stock and bring to a boil. Reduce the heat to medium, and simmer for 20 minutes.

  • Remove the bay leaf. Remove the lobster shells; remove the meat from the shell, and set aside.

  • Place the soup, in batches if necessary, in a blender or food processor; process until smooth. Return the soup to the pot, and bring to a boil. Add the cream and any lobster meat you may have, and heat through. Check for seasoning. Sprinkle with the parsley, and season with salt and pepper. Serve.

Nutrition Facts

538 calories; protein 34.4g; carbohydrates 10.6g; fat 35g; cholesterol 243.4mg; sodium 677.2mg. Full Nutrition
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