Lobster Soup

Photo Courtesy of Norris Wong

Using the leftover shells, this lobster soup is a delicious and easy recipe.

Shells of 2 lobsters
2 cups chicken stock
1 cup dry white wine
1 cup tomato juice
1 bay leaf
pinch thyme
pinch basil
pinch parsley

Break the lobster shells up. They do not have to be totally crushed. Put the shells in the stock pot, along with the stock, wine, tomato juice, bay leaf, thyme, parsley and basil. Bring to a boil, then turn the heat down, reducing to a simmer. Keep the soup simmering for one hour, stirring occasionally. Remove shells and bay leaf by straining.

This soup can be served either hot or cold. Can be garnished with thyme, basil, or parsley.

Serves 4.