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!

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    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

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat the oven's grill. Clean the lobsters thoroughly. Place the lobsters on a baking tray with the shell facing downward.
    2. Grill the lobsters until the flesh is opaque, 15 to 18 minutes. Allow to cool for a few minutes, then remove the lobster meat.
    3. In a large pan, heat the oil over medium heat, and cook and stir the tomatoes, celery and the onions for 10 minutes.
    4. 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.
    5. Bring to the boil over high heat. Reduce the heat and simmer for 25 minutes.
    6. 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.
    7. Stir in the lobster, and season to taste with salt and pepper.

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