About this recipe:You will need about an 8 quart stockpot for this recipe.
60g butter or margarine
1 onion, chopped
1 clove garlic, minced
1 carrot, chopped
1 bay leaf
1/2 teaspoon dried thyme
6 lobster tail shells
250ml white wine
180g diced tomatoes
1.4L fish or chicken stock
250ml double cream
3 tablespoons chopped fresh parsley
salt and ground black pepper to taste
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Method Prep:25min › Cook:35min › Ready in:1hr
Melt the butter or margarine over medium heat in a large saucepan or stockpot; add the onion, garlic, carrot, bay leaf and thyme. Cook, stirring occasionally, until the onion softens. Add the lobster bodies, and cook until they turn red.
Add the wine and tomatoes. Bring to a gentle boil, and simmer for about 5 minutes. Add the stock and bring to the boil. Reduce the heat to medium, and simmer for 20 minutes.
Remove the bay leaf and thyme sprigs. Remove the lobster shells, picking off any meat they may still have on them. Set aside.
Place the soup, in batches if necessary, in a blender or food processor; process until smooth. Return the soup to the pot, and bring to the boil. Add the cream and any lobster meat you may have, and heat through. Check for seasoning. Sprinkle with the parsley, and season with salt and pepper. Serve.