Grilled lobster with tomato soup
1 hour 15 min
This is a very delicate way to enjoy your favourite seafood. Tart tomato and sweet lobster are a perfect match!
Aldo
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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.
