Best Lobster Soup Recipes

ICELANDIC LOBSTER SOUP

Steps:

• Melt 6 tablespoons butter in a large pot over medium heat. Add onions, garlic, and salt; cook and stir until onions soften, about 5 minutes. Add lobster shells, mushrooms, apple, red bell pepper, carrots, and tomato paste. Cook and stir until vegetables soften, about 7 minutes. Add water, paprika, curry, tarragon, chili powder, and cayenne pepper. Simmer soup over medium-low heat, uncovered, stirring occasionally, about 2 hours.
• Remove soup from heat; strain liquid through a mesh colander into a bowl to yield about 2 quarts. Discard lobster shells and vegetables. Rinse the pot.
• Melt remaining 4 tablespoons butter in the pot over medium heat. Add flour; mix vigorously into a thick roux, scraping the bottom of the pot, 2 to 3 minutes. Add the strained liquid, 2 cups at a time, mixing well until entirely smooth, about 5 minutes. Stir in heavy cream, maintaining a low simmer. Divide lobster meat evenly into serving bowls; ladle hot soup generously on top.

LOBSTER SOUP

Steps:

• Melt butter or margarine in a saucepan. Stir in flour, salt, pepper, and celery flakes; blend well. Very slowly mix in milk and chicken stock. Add cold lobster, onion, parsley. Cook for about 10 minutes over medium heat.
• Add cream to desired consistency, and reheat. Season to taste.

SOUP- LOBSTER, SHRIMP AND CORN CHOWDER RECIPE - (4.6/5)

Steps:

• Directions In a large stock pot, over medium high heat, cook the bacon for 10 minutes. Stir in the onions, celery, and carrots. Season the vegetables with salt, and cayenne. Cook for 10-12 minutes, or until the vegetables are soft. Stir in the flour and cook for 10 minutes, stirring frequently. Stir in the chicken broth and bring to a boil. Add the red potatoes and corn niblets. Stir in the Old Bay seasoning. Simmer for 15 minutes, or until the potatoes tender. Stir in the whole milk, Lobster and Shrimp. Simmer the soup for 5 minutes. Add the black pepper, Lawry's seasoning salt and Worcestershire sauce. Add the cornstarch that has been mixed in water. Simmer the soup for an additional 4 minutes.

CHILLED CORN SOUP WITH LOBSTER SALAD

Steps:

• For corn soup:
• Heat butter and oil in a large pot over medium-high heat. Add onion and garlic and cook, stirring often, until softened and beginning to brown, about 5 minutes. Add corn; season with salt and pepper. Cook, stirring occasionally, until corn is softened and beginning to brown, 6-8 minutes.
• Add thyme sprigs and 5 cups water to pot. Bring corn mixture to a boil, reduce heat, and simmer until corn is very soft, 6-8 minutes longer; discard thyme sprigs.
• Working in batches, purée corn mixture in a blender until smooth (or use an immersion blender in the pot). Strain through a fine-mesh sieve into a large bowl, pressing on solids; discard solids. Transfer soup to a large bowl, cover, and chill until cold, at least 2 hours.
• For lobster salad and assembly:
• Pour water into a large pot to a depth of 1"; bring to a boil and salt generously. Add lobsters, cover, and cook until bright red, 8-10 minutes. Transfer lobsters to a rimmed baking sheet and let cool.
• Crack lobster shells, pick meat from tail and claws, and cut into bite-size pieces (you should have about 2 cups meat).
• Whisk shallot, lemon juice, and mustard in a medium bowl. Gradually whisk in 2 tablespoons oil; season dressing with kosher salt and pepper. Add lobster meat, 3 tablespoons celery leaves, and 1 tablespoon tarragon; toss gently to coat. Cover and chill until cold, about 1 hour.
• Divide soup among bowls and top with lobster salad and tarragon and celery leaves. Drizzle with oil and season with sea salt and pepper.
• DO AHEAD: Lobster can be cooked and picked 1 day ahead. Cover and chill. Soup and lobster salad can be made 8 hours ahead. Keep chilled. Toss lobster meat with celery leaves, tarragon, and dressing just before serving.

RED LOBSTER WILD MUSHROOM SOUP

Steps:

• Beef stock: Place 2 quarts water and 2 tablespoons beef-stock base in a saucepot and simmer until beef-stock base has dissolved. Remove stock from the heat and allow it to cool until it is refrigerator temperature.
• Wash all mushrooms in lukewarm water in a deep bowl. Mix the mushrooms well to loosen the dirt. Remove them from the water by hand, leaving the dirt behind.
• Remove the stems from the shiitake mushrooms, and then slice all of the mushrooms ?- inch thick. Keep the button mushrooms separate from the others.
• For soup :.
• Heat a 6-8 quart saucepot over moderately high heat. Pour in the melted butter. Add button mushrooms and diced yellow onions to hot butter and cook until mushrooms are soft.
• Add the remaining mushrooms and garlic and saute for about 5 minutes, stirring constantly.
• Add the sherry and cook for an additional 3 minutes.
• Reduce the heat and add the flour. Using a cooking spoon, mix well and cook for 2 minutes or until butter and flour (roux) start cooking away from the sides of the saucepot.
• Add half of the cold beef stock and stir until liquid thickens.
• Add the remainder of the stock and spices and simmer for 10 minutes.
• Add the cream and allow soup to simmer for an additional 10 minutes.
• Enjoy!

COLD POTATO SOUP WITH LOBSTER SALAD

Steps:

• To make the soup, place the potatoes, the leeks, the garlic and the chicken broth in a pot, cover and simmer until the potatoes are tender, about 15 minutes. Remove from heat until the mixture is cool enough to handle. Stir in the buttermilk. Pass the mixture through a food mill -- a food processor will render a gluey soup. When the mixture is ground, slowly add the milk or cream, stirring until the desired consistency has been achieved. Taste, adjust the seasoning and refrigerate for at least 2 hours.
• To make the salad, place the salt and pepper and the lemon juice in a bowl and slowly whisk in the olive oil. Add the lobster meat and the fennel and toss gently to combine. Add the minced chervil.
• To serve, ladle the soup into 6 bowls and place cup of the lobster mixture in the center of the soup. Garnish with chervil and serve immediately.

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.

MINTED ENGLISH PEA SOUP WITH LOBSTER AND ORANGE

Steps:

• Prepare an ice-water bath. Bring a medium saucepan filled with water to a boil over high heat. Add peas and cook until tender, about 5 minutes. Drain, and immediately transfer to ice-water bath. Drain and set aside.
• Slice the top and bottom of both oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the oranges over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Add onion and chives to bowl; toss to combine.
• Melt butter in a small skillet over medium heat. Add lobster and cook until just warmed through. Add peas and orange mixture and stir to combine. Continue cooking until mixture is just warm.
• Divide lobster mixture evenly between four warmed soup bowls. Ladle soup around lobster. Sprinkle with mint flowers, if using, and serve immediately.

FENNEL POTATO SOUP WITH LOBSTER MEDALLIONS, BLOOD ORANGE SAUCE

Steps:

• Heat oil in a large Dutch oven or medium soup pot over medium heat. Add the onion and garlic and sweat them for 3 minutes. Add the fennel and sweat 5 minutes, until it begins to get tender. Add the potatoes, wine and Pernod and simmer to reduce the liquid until it is nearly gone. Season with salt and pepper. Add the vegetable stock, bring to a boil, and then reduce heat and simmer for 40 minutes.
• Meanwhile, put the cream in a small heavy-bottomed saucepot over medium heat. Simmer to reduce until it has thickened and has rich nutty flavor. Set aside.
• While the soup simmers, prepare the Blood Orange Reduction. Whisk together the blood orange juice, lemon juice and honey in small non-reactive saucepot. Simmer over medium heat to reduce to a syrup, about 15 minutes. Remove from heat and set aside.
• Transfer soup in batches to a blender and process until smooth (or use a stick blender in the pot). Pass each batch through a mesh sieve, pushing it through with a rubber spatula. Discard solids. Return the soup to the saucepot over medium heat. Whisk in the reduced cream and adjust seasoning to taste. Keep the soup warm while preparing the lobster.
• Bring a medium saucepot of salted water to a boil. Add the lobster tail and boil for 2 minutes, just enough to be able to remove the meat from shell, not to cook through. Put the tail in an ice bath to stop cooking. Remove the meat from the shell and cut the tail in half, rinsing if necessary. Slice the lobster into bite size pieces.
• Melt the butter in the saucepot. Whisk in the lemon juice, salt and pepper. Add the lobster pieces and poach over low heat until just cooked through, about 2 minutes.
• Ladle hot soup into bowls. Add poached lobster pieces to each serving. Drizzle the soup with blood orange reduction and garnish with orange segments and fennel fronds.

SWEET POTATO SOUP WITH LOBSTER AND ORANGE CRèME FRAîCHE

Steps:

• Mix cream, sour cream, 1 1/2 teaspoons ginger and orange peel in medium bowl to blend. Let stand until thickened, about 3 hours. Cover crème fraîche and refrigerate.
• Preheat oven to 400°F. Melt 4 tablespoons butter in large pot over medium heat. Remove from heat. Add sweet potatoes and sugar and toss to coat. Arrange sweet potatoes on 2 baking sheets. Roast until very tender and starting to brown, stirring occasionally, about 30 minutes.
• Melt 4 tablespoons butter in same pot over medium heat. Add leeks, celery and remaining 1 1/2 teaspoons ginger and sauté until leeks begin to soften, about 5 minutes. Add roasted sweet potatoes and sauté 2 minutes. Add 10 cups broth and orange juice. Bring mixture to boil. Reduce heat and simmer until leeks and celery are very tender, about 20 minutes.
• Working in batches, puree soup in processor. Return soup to pot. Thin with more broth, if desired. Season with salt and pepper. (Crème fraîche and soup can be made 2 days ahead. Cover separately; chill.)
• Remove lobster meat from shells. Slice into 1/3-inch-thick medallions. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add lobster; sauté until heated through, about 1 minute.
• Bring soup to simmer. Ladle into bowls. Spoon small dollops of crème fraîche atop soup. Draw skewer through crème fraîche to form design. Arrange lobster atop soup. Sprinkle with parsley.

CREAMY LOBSTER (SEAFOOD) VEGETABLE SOUP

Steps:

• STOCK:.
• Combine the first 7 ingredients in a large pot and bring to a full boil.
• Cook at the full boil for approx 1 hour.
• Use a colander to drain.
• Return liquid to the pot.
• Dispose of the carcass.
• Puree the cooked vegetables and set a side to be used as a thickener later.
• SOUP:.
• Combine the rest of the ingredients (except the crackers) in your large pot.
• Bring to a boil.
• Cook for 1 - 1 1/2 hours on medium heat - stirring occasionally.
• Salt and pepper to taste.
• Add the crackers approximately 15 - 20 minutes before serving. The crackers dissolve and thicken your soup.
• The crackers are used rather than flour or starch in order to freeze the soup without it separating and they do not take away any of the flavour.

CREAMY LOBSTER SOUP

Steps:

• Heat butter in saucepan.
• Add onion, cook 2 minutes.
• Add potatoes and season well; pour in cream and milk; season again.
• Bring to a boil and cook 10 minutes over low heat.
• Add mushrooms and continue cooking 5 minutes.
• Stir in lobster and simmer 3 to 4 minutes over low heat.
• Sprinkle with chives and paprika before serving.

ENGLISH PEA SOUP WITH LOBSTER, SHRIMP AND CRABMEAT

Steps:

• Place the oil into a saucepan over a low heat, add the onions and stir, season to taste with salt and pepper, add 1/2 cup chicken stock. Slowly cook until translucent, about 2 minutes. Remove from the heat. Place the onions, peas, chicken stock in a blender for 30 seconds. Season to taste with salt and pepper and add the tarragon, chervil, and mint sprigs. Blend until silky smooth (approximately 4 minutes). Adjust the seasoning to taste. Divide the soup into 4 cups, artfully present the condiments in a separate dish. Serve immediately.

COLD FENNEL SOUP WITH LOBSTER

Steps:

• Remove the stalks and feathery leaves from the fennel bulbs. Mince two tablespoons of the leaves and set aside. Chop the bulbs. You should have about two cups of the chopped bulbs. If additional fennel is needed, chop some of the stalks. Discard any unused stalks.
• Heat the oil in a heavy four-quart saucepan. Add the onion and chopped fennel bulbs and cook slowly, covered, until they are soft and transparent.
• Add the stock, bring to a simmer, and stir in the potatoes and cumin. Simmer partly covered until the vegetables are very tender, about 30 minutes.
• While the vegetables are simmering, steam the lobster for 10 minutes, allow it to cool briefly, then remove the meat from the tail and claws. Dice the meat and refrigerate it, covered, until ready to serve.
• When the vegetables are tender, allow them to cool briefly, then puree in a blender in batches. Puree the soup in a food processor, if you prefer. It will not be as smooth and will benefit from being forced through a fine sieve. Refrigerate the puree, covered, at least four hours or overnight.
• Before serving, stir the half and half into the puree, using as much as you need to give the soup a creamy, but not too thick, consistency. If calories are a concern, the soup can be thinned with water. Add the Pernod and season the soup with salt and pepper. Ladle the soup into six shallow soup plates and spoon some of the lobster into the middle of each. Scatter the minced fennel leaves over the soup and serve.

CHESTNUT AND LOBSTER SOUP

Steps:

• Cook lobster in pot of boiling salted water until shell turns bright red and meat is opaque in center, about 8 minutes. Drain. Transfer lobster to large bowl; cool. Working over same bowl to catch juices, twist off claws. Cut off tail. Cut lobster meat from shells. Reserve shells; scrape out green tomalley and discard. Cut meat into 1/2-inch pieces; cover and chill.
• Bring milk, 2 cups stock, bay leaf, thyme, parsley, and lobster shells with any accumulated juices to simmer in heavy large saucepan. Cover; simmer 10 minutes. Strain into large bowl. Return strained liquid to pan. Add chestnuts; bring to boil. Reduce heat; simmer uncovered until tender, stirring occasionally, about 15 minutes. Working in batches, puree soup in blender. (Lobster and soup can be made 1 day ahead. Cover separately; chill.)
• Bring soup to simmer. Stir in Madeira. Thin with more stock, if necessary, and stir until heated through. Season with salt and pepper.
• Meanwhile, melt butter in small skillet over medium heat. Add lobster meat; sauté 1 minute to heat through.
• Ladle soup into bowls. Top with lobster meat. Sprinkle with minced fresh chives and serve.
• Available at specialty foods stores and some supermarkets.

CREAM OF LOBSTER AND ASPARAGUS SOUP RECIPE

Steps:

• Heat soup, half and half and lobster, but not to a boil. Add sherry and asparagus tips.

PUERTO RICAN LOBSTER OR SHRIMP SOUP

Steps:

• If you have Sofrito just add it to the kettle bring to heat and add the celery, carrots, tomatoes, calabaza, wine, stock, etc. To start from scratch you add the annato seed oil to the soup kettle, bring to heat, saute' onion and green bell pepper until soft, thenadd the garlic, celery, carrots, calabaza, tomatoes, white wine, fish or lobster stock, add the 2 cups of rice.Also add the bay leaves, paprika, caper, olives, cumin salt pepper pinch of saffron, cilantro, oregano add the lobster meat. Cover let to simmer, cook about 35 minutes. Serve in deep bowls sprinkled with scallions and cilantro for garnish.

CAULIFLOWER SOUP WITH LOBSTER DUMPLINGS

Steps:

• Heat butter in a large saucepan over low heat. Add shallots and cauliflower and season with salt. Saute the cauliflower until it begins to lightly caramelize and become tender. Add stock and simmer for 20 minutes or until vegetables are completely soft.
• Puree mixture until smooth in a blender. Add the heavy cream and nutmeg and bring the soup to a simmer.
• Add the dumplings and poach them in soup for 3 to 5 minutes. Check your seasoning and remove from heat.
• In a soup bowl place the lobster meat and 1 claw in center and pour 8 ounces of soup and dumplings on top and drizzle with truffle oil.
• Mix all ingredients together and roll into small firm balls about 1/2-inch in diameter.

LOBSTER SOUP

Steps:

• 1. Boil lobster for 10 minutes in plenty of heavily salted water. 2. Plunge in ice water, and leave to cool on its back. Clean the lobster, and put aside the meat. 3. Crush lobster shell. 4. Coarsely chop vegetables, and fry in oil for a few minutes along with lobster shell. Do not allow to brown. 5. Add tomato puré, and fry for 30 seconds. 6. Add cognac, and light on fire. Shake the pot gently until the fire dies out. 6. Add wine, cream and water, and let simmer for about an hour. 7. Add salt to taste, and whip in butter before serving. 8. Garnish with lobster meat and milk foam.

LIGHT LOBSTER SOUP

Steps:

• Heat chicken stock in a large pot over medium heat.
• Heat olive oil in a skillet over medium-high heat. Saute onions until translucent, about 5 minutes. Transfer to the pot with the chicken stock; add garlic, basil, black pepper, and cayenne pepper.
• Separate lobster shells and meat; place shells in the stock; cook until flavor is released, about 15 minutes. Remove shells and discard.
• Place lobster meat in a blender; add eggs and Parmesan cheese. Puree until smooth. Place into the stock; add milk and whisk vigorously. Add pollock. Simmer until flavors meld, about 15 minutes.