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Categories:
lobsters olive oil onion stalks celery carrot garlic tomato bay leaves peppercorns sherry lobster tomato paste heavy cream corn starch water
Viewed: 40 - Published at: 4 years agoIngredients
- 3 1lb whole lobsters
- olive oil
- 1 onion, sliced
- 2 stalks celery, sliced
- 1 medium carrot, sliced
- 4 cloves garlic, peeled and smashed
- 1 tomato, sliced thick
- 1 T sweet paprika
- 2 T fresh tarragon, chopped
- 1 T fresh oregano, chopped
- 2 bay leaves
- 10 peppercorns
- 1 1/2 cups sherry
- 5 cups lobster stock
- 2 T tomato paste
- 1 cup heavy cream
- 2 tsp corn starch
- water to dissove corn starch
Method
- Boil lobsters for 10 to 15 minutes. Transfer to a bowl to let them cool, and reserve liquid. Working over the bowl to catch the juices, remove lobster meat from sheels. Refrigerate the meat for later use. chop and set aside the shells. Cover the bottom of a soup pot with olive oil. Saute the shells until they are brown and caramelized, approx 10 minutes. Add the onion, celery, carrot, garlic, tomato, paprika, tarragon, oregano, bay leave and peppercorns. After those ingredients are warm, add the sherry. Bring to a boil until most of the liquid has evaporated. Add the stock. Simmer for one hour. Strain the soup, pressing firmly on the solids. Whisk the tomato paste into the strained soup. Simmer until reduced to four cups. Add cream and brint it to a simmer again. dissolve corn starch in water, and add it to the soup until it thickens. Then add half of the lobster meat to the soup. Reserve other half for another dish.
