You will need about an 8 quart stockpot for this recipe.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Melt the butter or margarine over medium heat in a large saucepan or stockpot; add the onion, garlic, carrot, bay leaf, and thyme. Cook, stirring occasionally, until the onion softens. Add the lobster shells, and cook until they turn red.
- Add the wine and tomatoes. Bring to a gentle boil, and simmer for about 5 minutes. Add the stock and bring to a boil. Reduce the heat to medium, and simmer for 20 minutes.
- Remove the bay leaf. Remove the lobster shells; remove the meat from the shell, and set aside.
- Place the soup, in batches if necessary, in a blender or food processor; process until smooth. Return the soup to the pot, and bring to a boil. Add the cream and any lobster meat you may have, and heat through. Check for seasoning. Sprinkle with the parsley, and season with salt and pepper. Serve.
Nutrition Facts : Calories 538.2 calories, Carbohydrate 10.6 g, Cholesterol 243.4 mg, Fat 35 g, Fiber 1.6 g, Protein 34.4 g, SaturatedFat 16 g, Sodium 677.2 mg, Sugar 3.9 g
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