Icelandic Lobster Soup
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"This recipe is a delicious Icelandic specialty. It is served by families during the winter holidays and is a restaurant specialty in coastal towns around the island. After a vacation to Iceland, I searched fervently for the recipe, and through research with trial and error, came up with this very authentic version. The soup is best enjoyed with slices of baguette."
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Ingredients2 h 49 m servings 276 cals
Original recipe yields 12 servings
- Melt 6 tablespoons butter in a large pot over medium heat. Add onions, garlic, and salt; cook and stir until onions soften, about 5 minutes. Add lobster shells, mushrooms, apple, red bell pepper, carrots, and tomato paste. Cook and stir until vegetables soften, about 7 minutes. Add water, paprika, curry, tarragon, chili powder, and cayenne pepper. Simmer soup over medium-low heat, uncovered, stirring occasionally, about 2 hours.
- Remove soup from heat; strain liquid through a mesh colander into a bowl to yield about 2 quarts. Discard lobster shells and vegetables. Rinse the pot.
- Melt remaining 4 tablespoons butter in the pot over medium heat. Add flour; mix vigorously into a thick roux, scraping the bottom of the pot, 2 to 3 minutes. Add the strained liquid, 2 cups at a time, mixing well until entirely smooth, about 5 minutes. Stir in heavy cream, maintaining a low simmer. Divide lobster meat evenly into serving bowls; ladle hot soup generously on top.
- Cook's Note:
- The traditional Icelandic soup is made with langoustines, which are hard to find and expensive in the US. You can substitute shrimp for the lobster.
Per Serving: 276 calories; 19.4 g fat; 12.6 g carbohydrates; 14.3 g protein; 98 mg cholesterol; 1537 mg sodium. Full nutrition