Icelandic Lobster Soup recipe
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Ingredients
- 10 tablespoons butter, divided 2 large onions, coarsely chopped 5 cloves garlic, coarsely chopped 2 tablespoons salt 2 pounds lobster tails - shelled, meat coarsely chopped, and shells reserved 8 button mushrooms, chopped 1 Red Delicious apple, coarsely chopped 1 red bell pepper, coarsely chopped 4 carrots, coarsely chopped ¼ cup tomato paste 3 ½ quarts water 2 tablespoons ground paprika 2 tablespoons curry powder 2 tablespoons dried tarragon 2 teaspoons chili powder 2 teaspoons ground cayenne pepper ¼ cup all-purpose flour 1 cup heavy whipping cream
Nutrition Info
- 275.6 caloriescarbohydrate: 12.6 gcholesterol: 97.8 mgfat: 19.4 gfiber: 2.7 gprotein: 14.3 gsaturatedFat: 11.7 gservingSize: -sodium: 1537.3 mgsugar: 4.2 gtransFat: : -unsaturatedFat: : -
Directions Icelandic Lobster Soup
Directions
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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.