Lobster Soup
Photo Courtesy of Norris Wong This lobster soup is a good way to use up the left over shells after a meal. The recipe has its origins way back in the Acadian days, when lobster was plentiful and considered poor man's food, and everything was used to its fullest capacity. Nothing was ever wasted. It had a resurgence during the Great Depression, when getting by was so difficult. This is a more modern take on lobster soup, using quality ingredients like white wine which our ancenstors would not have had access to. It's still a nice way to extend your lobster feast by another day, if you love the taste. Shells of 2 lobsters Break the lobster shells up into small pieces. They do not have to be totally crushed. Pour into the stock pot the chicken stock, white wine, and tomato juice. Stir all the liquids until they are thoroughly mixed. Add the shells and the bay leaf into the liquid. Sprinkle in the thyme, parsley and basil. Turn the heat on the stove up to medium-high, and slowly bring the entire mixture to a gentle boil. Then turn the heat down to medium-low, reducing to a simmer. Keep the soup simmering for about one hour, stirring occasionally to mix the flavours. When the soup has finished cooking, remove the shells and bay leaf by straining. This soup can be served either hot or cold. It can be garnished with thyme, basil, or parsley. It will keep in the fridge for a few days, and can also be frozen. Serves 4.
If you like soups, you might want to view the lovely soup recipes on the soupsong blog. Go from Lobster Soup back to Lobster Recipes Or, go back to Lobster Queen Home New! CommentsHave your say about what you just read! Leave me a comment in the box below. |
