A light lobster soup that's great for a starter.
Provided by Marc Perreault
Categories Seafood Soup
Time 50m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 164.7 calories, Carbohydrate 8.1 g, Cholesterol 94 mg, Fat 9.1 g, Fiber 0.4 g, Protein 12.1 g, SaturatedFat 2.6 g, Sodium 1056.4 mg, Sugar 4.5 g
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