Best Creamy Lobster Seafood Vegetable Soup Recipes

CREAMY LOBSTER BISQUE

Steps:

• Fill a large pot with 6 cups of water and set over high heat.
• Stir in 1 teaspoon salt and bring to a boil.
• Add the lobster tails to the boiling water; cover with a lid and continue to boil for 4 to 5 minutes, or until cooked through and lobsters are bright red. If cooking frozen lobsters, they may need a minute or two longer to cook.
• Remove cooked lobster tails from water and set aside to cool.
• When the lobsters are cool enough to handle, remove the meat from the shells.
• Chop up the meat into bite-sized pieces and set aside.
• In the meantime, set a dutch oven or heavy soup pot over medium heat.
• Add olive oil and butter to the pot and heat it up.
• To the hot oil add onions, celery, and carrots.
• Stir in fresh thyme, rosemary, and season with salt and pepper.
• Cook for 5 to 6 minutes, or until soft tender.
• Stir in garlic and cook for 20 seconds.
• Add tomato paste and stir to coat all the veggies; cook for 2 minutes.
• Sprinkle flour over the veggies and cook for 1 more minute.
• Pour in seafood stock and wine; stir to combine.
• Add bay leaf; reduce heat to a simmer.
• Let simmer for about 30 minutes, stirring occasionally.
• Remove bay leaf.
• Using an immersion blender, blend the soup until smooth. You can also use a regular blender or food processor, but don't blend all the soup at once; blend in batches.
• Stir in heavy cream and reserved lobster meat; cook for 5 more minutes, or until heated through.
• Taste for salt and pepper; adjust to taste.
• Garnish with fresh parsley and serve.

SPECIAL LOBSTER BISQUE

Steps:

• Melt the butter in a large pot over medium heat. Stir in the flour, salt, pepper and celery salt until well blended. Gradually stir in the milk so that no lumps form, and then stir in the chicken stock. Cook over low heat, stirring constantly, until the soup begins to thicken. Add the onion and lobster; season with paprika. Cook and stir for 10 more minutes. Stir in the cream, heat through and serve.

LOBSTER SOUP

Steps:

• In a large pot, bring the chicken broth and water to a boil.
• Chop up the lobster meat into small pieces and add it to the boiling liquid.
• Cover, turn down the heat and let simmer.
• In a skillet, heat a tbl of the olive oil and add celery, onion and garlic.
• Saute over medium heat, taking care not to brown.
• Add the tomatoes, wine and basil and saute for another 5-10 min.
• Add this to the lobster mixture and continue to simmer the soup for 30 minutes covered, over very low heat.
• In a medium saucepan, melt the butter and mix in the remaining olive oil, then the flour.
• Whisk in the milk gradually, stirring continuously.
• When it begins to thicken (just when it begins, not when it gets real thick) stir this mixture gradually into the simmering soup.
• Be sure the soup does not boil after this point but is stirred and simmered over very low heat.
• Remove half of the soup and blend it in a high-speed blender until smooth.
• Half of the soup should retain flakes of the tender lobster meat and chopped vegetables.
• Mix in the blended soup with the lobster mixture.
• Season with salt& pepper.
• Serve this soup with fresh Italian bread.