This is a very delicate way to enjoy your favourite seafood. Tart tomato and sweet lobster are a perfect match!
A
Aldo
Be the first to make this!
Ingredients
Serves: 6
2 large lobsters
2 tablespoons extra virgin olive oil
1kg fresh tomatoes, chopped
1 stick celery, chopped
1 large onion, chopped
1L fish stock
1 bay leaf
1 pinch salt
freshly ground black pepper to taste
1 teaspoon sugar
100ml milk
20g chopped parsley
Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat the oven's grill. Clean the lobsters thoroughly. Place the lobsters on a baking tray with the shell facing downward.
Grill the lobsters until the flesh is opaque, 15 to 18 minutes. Allow to cool for a few minutes, then remove the lobster meat.
In a large pan, heat the oil over medium heat, and cook and stir the tomatoes, celery and the onions for 10 minutes.
Warm up the stock in a separate pan with the bay leaf, salt, pepper and sugar. Stir in the milk, and pour the stock into the tomato mixture.
Bring to the boil over high heat. Reduce the heat and simmer for 25 minutes.
Remove the bay leaf and blend the hot soup with an immersion blender or in a food processor for 15 seconds. Add sugar to taste, and thin with more stock if desired.
Stir in the lobster, and season to taste with salt and pepper.