Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
- 4 Tablespoons (1/2 stick) butter
- 1 medium onion, chopped
- 1 teaspoon minced garlic
- 1 medium carrot, peeled and chopped
- 1 bay leaf
- 3 sprigs fresh thyme or 1/2 teaspoon dried thyme
- 4 to 8 lobster bodies, cooked or uncooked, with shells and innards
- 1 cup dry wine
- 1 cup cored, peeled, seeded, and chopped tomatoes (canned are fine, don't bother to drain)
- 6 cups chicken or fish stock, or strained liquid reserved from boiling lobsters
- 1 cup heavy cream
- Salt and freshly ground black pepper to taste
- Minced fresh parsley leaves for garnish
Add the lobster bodies and, if they are uncooked, cook, stirring, until they turn red, about 10 minutes (if they are already cooked, cook, stirring, about 5 minutes). Add the wine and tomatoes and turn the heat to medium-high. Bring to a boil, then turn the heat to low, cover, and cook for 10 minutes.
Add the stock, turn the heat to high, and bring back to a boil. Once again, turn the heat to low and cover; cook 20 minutes. Remove the bay leaf and thyme sprigs. Remove the lobster shells, crack them if necessary, and pick off any meat you find. Return the bits of meat to the soup (reserve any large pieces of meat you have for the final addition, below).
Pass the soup through a food mill or puree it in a blender. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding.) Return the soup to the pot and bring to a boil. Add the remaining butter, in bits, until it melts. Add the cream and any bits of lobster meat and heat through. Season with salt and pepper, garnish, and serve.
Yield: 4 servings
Recipe Source: How to Cook Everything by Mark Bittman (Macmillan)
Reprinted with permission.