LURE'S FISH SOUP
Steps:
- For the Lobster Stock: Steam lobsters for 5 to 6 minutes in a large pot with a few inches of boiling water until bright pink and meat is just cooked. Split lobster bodies in half. Chop vegetables into 1 to 2-inch pieces.
- In a deep pot, heat olive oil until very hot and add the halved lobster bodies. Saute until the lobster is caramelized to a golden brown, then and add the chopped vegetables. Cook and stir vegetables and lobster continuously for 5 to 6 minutes until the vegetables are soft. Remove meat from the lobster and set aside. Return the lobster shells to the pot, if desired, add the tomato paste and stir until combined. Add the vermouth carefully and cook until almost all the liquid is gone. Add 2 quarts of water to the pot and simmer for about 45 minutes. Strain solids and reserve the lobster stock.
- For the Fish Soup: Dice all vegetables into small uniform pieces and chop the garlic. In a large pot, lightly heat a small amount of olive oil. Place all vegetables and garlic into pot. Cook slowly for 10 to 15 minutes until all the vegetables are soft. Keep the heat low to avoid getting and color on the vegetables. Add the juice and orange zest, saffron and crushed red pepper (a small amount helps balance the soup, if a more spicy soup is desired, add more crushed pepper). Cook until the orange juice is almost gone. Add the chopped tomatoes and cook until 1/2 the tomato liquid is gone. Pour the lobster stock over the vegetables and simmer for 20 to 30 minutes. Season with salt and pepper and check for a good balance between sweet, salty and heat. Keep in mind the shellfish will add more salinity in the final steps.
- About 7 minutes before serving, place clams into soup. Simmer for 2 minutes. Add small chunks of whichever fish you have chosen to use. Simmer 2 minutes. Add shrimp and mussels and simmer until all the shellfish has opened (about 3 more minutes). At the last moment, add the cooked lobster and heat gently.
- Divide into 6 bowls, or serve family style at the table. The soup taste great with a drizzle of extra-virgin olive oil and sea salt. The soup can easily be served as an appetizer or increased in quantity and served as an entree with warm crusty bread.
LOBSTER FISH SOUP
Make and share this Lobster Fish Soup recipe from Food.com.
Provided by Jonathan F.
Categories Clear Soup
Time 5h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- place live lobster in deep pot of cold salted water and vodka to anesthetize lobster
- close pot to prevent escape gradually raise temperature from cold to warm to boiling.
- Lobster is ready when it stops moving and shell is bright red.
- remove lobster shell and reserve the meat.
- In another deep pot put fish broth and tomato juice.
- add lobster meat in broth simmer broth.
- wash and remove beard from oysters.
- in another pot place oysters in salted water bring to swift rapid boil until shells open.
- remove oyster flesh from shells and add to simmering broth.
- cut tuna fillet into chunks add to simmering broth.
- add saffron to broth add red and white wine.
- close pot bring to boil then reduce back to simmer.
- let simmer 3 hours serve hot with garlic bread.
Nutrition Facts : Calories 214.3, Fat 4.5, SaturatedFat 1.1, Cholesterol 60.8, Sodium 655.1, Carbohydrate 3.5, Fiber 0.1, Sugar 1.8, Protein 21.9
CREAMY LOBSTER SOUP
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
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
LOBSTER CHOWDER
Dick Bridges, a Maine lobsterman, gave this recipe to The Times in 2007, and we've adapted it here. It's a stew that's both humble and luxurious, making it the perfect dish to serve for a late-fall or winter dinner party.
Provided by Molly O'Neill
Categories dinner, soups and stews, appetizer, main course
Time 50m
Yield 12 servings
Number Of Ingredients 10
Steps:
- In a large pot over low heat, melt 2 tablespoons of the butter. Add the onion, stir, and cook until soft, about 5 minutes. Add the potatoes and 6 cups broth or water, and bring to a simmer. Season with salt and pepper. Cook for about 30 minutes, until potatoes begin to soften.
- Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add about a third of the lobster and sauté for about a minute or so. Set aside. Repeat with the remaining lobster and butter.
- Add lobster to onion and potato mixture; stir over medium heat. Add canned milk and basil, taste, and adjust seasoning with additional salt and pepper. If mixture is too thick, add milk or cream. Serve.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 17 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 10 grams, Sodium 1008 milligrams, Sugar 11 grams, TransFat 0 grams
LOBSTER SOUP
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
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
CREAMY LOBSTER (SEAFOOD) VEGETABLE SOUP
This is a soup with a mild seafood flavour - looks like a complicated recipe but its actually quite easy. This recipe can be cut in half quite easily.
Provided by SEvans
Categories < 4 Hours
Time 3h
Yield 10 serving(s)
Number Of Ingredients 22
Steps:
- STOCK:.
- Combine the first 7 ingredients in a large pot and bring to a full boil.
- Cook at the full boil for approx 1 hour.
- Use a colander to drain.
- Return liquid to the pot.
- Dispose of the carcass.
- Puree the cooked vegetables and set a side to be used as a thickener later.
- SOUP:.
- Combine the rest of the ingredients (except the crackers) in your large pot.
- Bring to a boil.
- Cook for 1 - 1 1/2 hours on medium heat - stirring occasionally.
- Salt and pepper to taste.
- Add the crackers approximately 15 - 20 minutes before serving. The crackers dissolve and thicken your soup.
- The crackers are used rather than flour or starch in order to freeze the soup without it separating and they do not take away any of the flavour.
Nutrition Facts : Calories 596.1, Fat 22.5, SaturatedFat 12.1, Cholesterol 132.7, Sodium 910.9, Carbohydrate 62.2, Fiber 6.6, Sugar 6.6, Protein 26.3
LOBSTER BISQUE
Indulgent, creamy, fiery and oh so very sexy. Valentines day for 2 or New Years Supper, this bisque is never out of place and so mild on the seafood taste that even the most difficult guest will be very pleasantly surprised. It is well worth the effort and cost.
Provided by andris74
Time 2h30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Boil water, add salt followed by Lobster, boil for 6 minutes. Remove lobster from water with tongs and place in cold water to cool. Reserve cooking liquid, this is your fish stock. If opting to use a ready cooked lobster you can substitute with other fish stock from a cube.
- Once cool enough to handle, place lobster on its back and with a chefs knife, cut the lobster from underneath, all the way from the tail to the head. Rinse away any tomally from the head cavities. Remove and refrigerate claw and tail meat.
- Heat 25 g. of the butter in your soup pot. Add the crushed lobster shells. Each piece should be not more than roughly 1 square inch. All pieces should be in contact with the butter, fry at medium high heat for 5 minutes until colour and smell is maximised.
- Deglaze the pot with the white wine, leaving the shells in the pot. Add the parsley, reserved salted boiling water and the chicken stock. Leave to boil slowly for 45 minutes. Place a lid on the pot after half the cooking time.
- Meanwhile, prep your veg and sautee in the rest of the butter. Once the stock is ready, drain the stock, taking care to remove any shell and parsley. Add the stock to the vegetables with the Thyme, Bayleaf, Tomato Pure, Brandy and Sherry. Boil slowly under a lid for another 45 minutes.
- When ready to serve, blend the bisque, add cream and reheat. Heat a tiny knob of butter with half the lemon juice in a pan, add the reserved lobster meat, fry over a moderate heat for 1 minutes. Add the rest of the lemon juice to the bisque. Place the lobster meat in a heated soup bowl and serve the bisque in front of the guest for added drama.
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