Creamy Lobster Soup

July 6th, 2010 by | Published in Seafood, Soup  |  9 Comments

Lobster Soup

Lobster Soup

Perhaps nothing is as succulent and luxurious as lobster and combined with lots of cream, it is like heaven in your mouth. This rich and creamy broth combined with tender pieces of lobster meat is sure to be an excellent start to any meal.

We followed Thomas Keller’s method of cooking lobsters, the same method described here and used its shells to create the creamy broth. It’s a concentrated broth, infused with flavors from the lobster shell and aromatics and its intensity and warmth would probably be more readily appreciated on a cold winter night, although we don’t know too many people who would say no to lobster soup even in the midst of summer.

Lobster with Creamy Lobster Broth
(adapted from Thomas Keller’s The French Laundry Cookbook)

To cook the lobsters:

2-3 fresh lobsters
1/4 cup vinegar
Pot of boiling water

Combine vinegar with boiling pot of water. Put lobsters in another pot and pour boiling water onto live lobsters and let steep for 2-3 minutes. Remove claws and put back in the hot water for another 5 minutes. Lobster meat will be cooked enough to pull meat away from shell. Remove meat from shells. Reserve lobster meat, shells and bodies.

To cook the broth:

Reserved shells and lobster bodies
1/4 cup canola oil
1 1/2 cup chopped tomatoes
1/2 cup chopped carrots
1 bunch tarragon
2 cups heavy cream
Water

Heat oil in large pot. Add lobster shells and sear over medium-high heat for 1-2 minutes (do in batches if necessary). Add tomatoes, carrots and tarragon and cover with water, and bring to boil. Skim off any impurities. Reduce heat and simmer for an hour. Strain stock through a large strainer or China cap, smashing the bodies into the strainer to get all the juices. Then strain through a chinois into a clean saucepan.

Return strained stock onto the stove and simmer for a few hours until it has reduced to one cup of liquid. Add the heavy cream and cook until it has reduce to 2 cups.

Serve lobster broth with reserved lobster meat and garnish with chopped chives.

Responses

  1. Debs says:

    July 9th, 2010 at 7:15 am (#)

    Wow, a beautifully presented soup. I’m not mad about fish/seafood, but I’ve always wanted to try lobster. However, I’ve always been put off by the price in case I hate it.

    Your soup looks so inspirational though.

  2. Vicky says:

    July 9th, 2010 at 8:46 am (#)

    Doooo it! Lobster is delicious!!! If you are put off by the price, try getting the lobster at an Asian market, which will be considerably less. Or maybe try it at restaurant first (one that is known for cooking lobsters well of course) and see how you like it before venturing into making it yourself. Here’s to hoping you’ll try (and love) lobster =)

  3. Carla says:

    July 10th, 2010 at 1:37 pm (#)

    A bowl of that right now? Yes, please!

  4. peabody says:

    July 13th, 2010 at 5:11 pm (#)

    That looks super delish!

  5. Jeanette says:

    November 25th, 2011 at 1:57 pm (#)

    Im in the process of making the soup now. Started last night, is a long process for the outstanding finish. I can’t wait. The cream has just went in and the smell is tremendous…. Il post the outcome x

  6. Jeanette says:

    November 27th, 2011 at 4:05 am (#)

    The lobster soup has turned out amazing. The intense taste of lobster and richness of cream is a combination for tongue satisfaction. This soup is strong and heavy and I would only reccommend a little soup to cover the base of the bowl then topped with your lobsters. Just Fab x

  7. Vicky says:

    November 27th, 2011 at 8:09 pm (#)

    I’m glad you loved it! Hearing your experience with the lobster soup has me craving it again!

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