This recipe is for a quick and easy homemade lobster soup that serves as the base for this rich and creamy soup. Each bowl is accompanied by butter, juicy lobster meat, and delicate fennel leaves. The total time for preparation is 2 hours and 45 minutes, with 1 hour and 15 minutes of preparation time and 6 servings. The ingredients include stock, kosher salt, 1 1/4 pounds of lobster tails (4 small or 2 large), 2 tablespoons of extra-virgin olive oil, 1 can (15 ounces) of fish stock (1 3/4 cups), 1 cup of dry white wine, such as Sauvignon Blanc, for the soup, 5 tablespoons of unsalted butter, 1 head of fennel (10 ounces), chopped (2 1/2 cups), plus leaves for serving, 1 sweet onion (10 ounces), such as Vidalia, chopped (2 cups), 2 cloves of garlic, mashed and peeled, clean salt and fresh pepper, 2 tomatoes (8 ounces), seeded and chopped (1 cup), 1 tablespoon of tomato paste, 3 sprigs of thyme, 1 bay leaf, 1 teaspoon of paprika, 1/8 teaspoon of cayenne pepper, 2 tablespoons of cognac or dry brandy, 2 tablespoons of dry sherry, 1/2 cup of heavy cream, 1 teaspoon of cornstarch, and lemon for serving (optional).
To make the stock, steam the lobster tails in a large pot with 1 inch of salted water until just cooked and the tails curl, 6 to 8 minutes for small tails and 8 to 10 minutes for large ones. Transfer to a plate and cool. When cool enough to handle, use kitchen scissors to cut below the tail. Remove the meat from the shell, reserving the shells. Run a peeler along the back of each tail and remove the vein. Cut the meat into bite-size pieces; cover and refrigerate until ready to use.
In a medium-high pot, heat the oil. Add the shells and cook until fragrant and deep red, about 4 minutes. Add the fish stock, wine, and 6 cups of water; bring to a boil. Reduce the heat to medium, simmer, uncovered, skimming the surface of impurities, until reduced to 6 cups, 40 to 45 minutes.
26.04.2023 @ 22:24
This recipe is for a quick and easy homemade lobster soup that serves as the base for this rich and creamy soup. Each bowl is accompanied by butter, juicy lobster meat, and delicate fennel leaves. The total time for preparation is 2 hours and 45 minutes, with 1 hour and 15 minutes of preparation time and 6 servings. The ingredients include stock, kosher salt, 1 1/4 pounds of lobster tails (4 small or 2 large), 2 tablespoons of extra-virgin olive oil, 1 can (15 ounces) of fish stock (1 3/4 cups), 1 cup of dry white wine, such as Sauvignon Blanc, for the soup, 5 tablespoons of unsalted butter, 1 head of fennel (10 ounces), chopped (2 1/2 cups), plus leaves for serving, 1 sweet onion (10 ounces), such as Vidalia, chopped (2 cups), 2 cloves of garlic, mashed and peeled, clean salt and fresh pepper, 2 tomatoes (8 ounces), seeded and chopped (1 cup), 1 tablespoon of tomato paste, 3 sprigs of thyme, 1 bay leaf, 1 teaspoon of paprika, 1/8 teaspoon of cayenne pepper, 2 tablespoons of cognac or dry brandy, 2 tablespoons of dry sherry, 1/2 cup of heavy cream, 1 teaspoon of cornstarch, and lemon for serving (optional).
To make the stock, steam the lobster tails in a large pot with 1 inch of salted water until just cooked and the tails curl, 6 to 8 minutes for small tails and 8 to 10 minutes for large ones. Transfer to a plate and cool. When cool enough to handle, use kitchen scissors to cut below the tail. Remove the meat from the shell, reserving the shells. Run a peeler along the back of each tail and remove the vein. Cut the meat into bite-size pieces; cover and refrigerate until ready to use.
In a medium-high pot, heat the oil. Add the shells and cook until fragrant and deep red, about 4 minutes. Add the fish stock, wine, and 6 cups of water; bring to a boil. Reduce the heat to medium, simmer, uncovered, skimming the surface of impurities, until reduced to 6 cups, 40 to 45 minutes.