Creamy Lobster Soup Recipes

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LOBSTER SOUP



Lobster Soup image

This is one of our favorite recipes from MY favorite cookbook (Italian Immigrant Cooking by Elodia Rigante)

Provided by deb k

Categories     Lobster

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

6 cups chicken broth
2 cups water
2 lbs lobster meat
5 tablespoons olive oil
3 stalks celery, diced
1 large onion, diced
1 tablespoon minced garlic
4 cups chopped tomatoes, w/ their juice
1 cup dry white wine
1 tablespoon basil
1/4 cup butter
1/4 cup flour
3 cups milk (half & half for a creamier soup)
salt & pepper

Steps:

  • In a large pot, bring the chicken broth and water to a boil.
  • Chop up the lobster meat into small pieces and add it to the boiling liquid.
  • Cover, turn down the heat and let simmer.
  • In a skillet, heat a tbl of the olive oil and add celery, onion and garlic.
  • Saute over medium heat, taking care not to brown.
  • Add the tomatoes, wine and basil and saute for another 5-10 min.
  • Add this to the lobster mixture and continue to simmer the soup for 30 minutes covered, over very low heat.
  • In a medium saucepan, melt the butter and mix in the remaining olive oil, then the flour.
  • Whisk in the milk gradually, stirring continuously.
  • When it begins to thicken (just when it begins, not when it gets real thick) stir this mixture gradually into the simmering soup.
  • Be sure the soup does not boil after this point but is stirred and simmered over very low heat.
  • Remove half of the soup and blend it in a high-speed blender until smooth.
  • Half of the soup should retain flakes of the tender lobster meat and chopped vegetables.
  • Mix in the blended soup with the lobster mixture.
  • Season with salt& pepper.
  • Serve this soup with fresh Italian bread.

CREAMY LOBSTER SOUP



Creamy Lobster Soup image

Make and share this Creamy Lobster Soup recipe from Food.com.

Provided by salvador1709

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons butter
1 onion, finely chopped
3 potatoes, peeled and diced
2 cups light cream
2 cups milk
1/4 lb mushroom, diced
1 lb lobster, thawed and diced
1 tablespoon chives, chopped
salt and pepper
1 dash paprika

Steps:

  • Heat butter in saucepan.
  • Add onion, cook 2 minutes.
  • Add potatoes and season well; pour in cream and milk; season again.
  • Bring to a boil and cook 10 minutes over low heat.
  • Add mushrooms and continue cooking 5 minutes.
  • Stir in lobster and simmer 3 to 4 minutes over low heat.
  • Sprinkle with chives and paprika before serving.

Nutrition Facts : Calories 606.3, Fat 34.7, SaturatedFat 21.1, Cholesterol 219.4, Sodium 496.5, Carbohydrate 42.3, Fiber 4.2, Sugar 3.1, Protein 33

CREAMY LOBSTER BISQUE



Creamy Lobster Bisque image

Provided by Food Network

Categories     appetizer

Time 2h10m

Yield 6 servings

Number Of Ingredients 23

1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
6 cloves garlic, smashed
3 carrots, roughly chopped
2 ribs celery, roughly chopped
2 red onions, roughly chopped
1/2 teaspoon sea salt
Freshly cracked pepper
1 ounce brandy
1 cup good white wine
6 cups organic vegetable stock
1/3 cup tomato paste
1/2 teaspoon fresh peppercorns
3 cooked lobster carcasses, chopped
2 bay leaves
1 handful fresh Italian flat-leaf parsley sprigs
1 sprig fresh thyme
1 stick unsalted butter
1/2 cup all-purpose flour
1 cup heavy cream
1/2 teaspoon saffron
2 tablespoons unsalted butter
3 cooked lobsters, meat only

Steps:

  • 1 bunch fresh chives, for garnish
  • For the lobster broth: Heat a large soup pot on medium and add the butter, olive oil, garlic, carrots, celery and onions. Add the sea salt and some freshly cracked pepper and saute for about 8 minutes. Deglaze the pan with the brandy and burn off the alcohol. Pour in the white wine and reduce for 1 to 2 minutes. Add the vegetable stock, tomato paste, peppercorns, lobster carcasses (keep meat for later), bay leaves, parsley and thyme. Top of with water, just enough to cover the shells. Turn the heat down to medium-low and simmer, partially covered, for 1 hour.
  • For the dark roux: Heat a small saucepan on medium. Add the butter and flour and whisk continuously until amber in color and nutty smelling, 6 to 7 minutes. Remove from the heat.
  • For the bisque: Using strainer and cheesecloth, strain the lobster broth into a medium pot. Add the dark roux, heavy cream and saffron and mix. Let reduce on medium-low heat until thick, another 15 to 20 minutes.
  • For the lobster meat: Heat a big pan on medium-high and melt the butter. Add the lobster meat and saute until heated through, 1 to 2 minutes.
  • Spoon the lobster meat into a big bowl, ladle on the lobster bisque and top with chives. Enjoy.

LOBSTER SOUP



Lobster Soup image

A recipe Mom has used since I can remember. A special treat at Thanksgiving. Always a hit! For better flavor simmer for hours, adding cream during last hour or so. May also may be made the day before. Do not add cream until ready to reheat to serve.

Provided by Dorothy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 30m

Yield 7

Number Of Ingredients 11

6 tablespoons margarine
6 tablespoons all-purpose flour
1 ½ cups chicken broth
2 ½ cups lobster meat
4 ½ cups milk
1 ½ onions, thinly sliced
1 pinch celery flakes
1 ½ teaspoons chopped fresh parsley
ground black pepper to taste
salt to taste
¾ cup light cream

Steps:

  • Melt butter or margarine in a saucepan. Stir in flour, salt, pepper, and celery flakes; blend well. Very slowly mix in milk and chicken stock. Add cold lobster, onion, parsley. Cook for about 10 minutes over medium heat.
  • Add cream to desired consistency, and reheat. Season to taste.

Nutrition Facts : Calories 306.9 calories, Carbohydrate 16.3 g, Cholesterol 87.2 mg, Fat 18.1 g, Fiber 0.6 g, Protein 19.4 g, SaturatedFat 6.9 g, Sodium 527.5 mg, Sugar 8.6 g

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