Imagine the intoxicating aroma of a rich, creamy lobster soup wafting through your kitchen, filling the air with warmth and comfort.
This French classic is surprisingly easy to make, transforming simple ingredients into an elegant and indulgent dish that feels like a hug in a bowl.
As the flavors meld together, the soup evolves into a luxurious experience.
Let’s bring this delightful dish to life and savor every spoonful.
Kitchen Tools Required
- 1 large pot
- 1 medium saucepan
- 1 blender or immersion blender
- 1 fine mesh strainer
- 1 large bowl
- 1 whisk
- 1 ladle
Ingredients
- 2 whole lobsters
- 4 cups water
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 cup white wine
- 1/4 cup tomato paste
- 1 bay leaf
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Lobster Soup, follow the timeline below:
- Reading and Preparation (5 minutes)
- Spend a few minutes reviewing the recipe and gathering all necessary ingredients and equipment.
- Preparation (20 minutes)
- 0-10 minutes:
- Bring a large pot of water to a boil.
- While waiting, chop the onion, mince the garlic, dice the carrot, and dice the celery.
- 10-20 minutes:
- Add the lobsters to boiling water and cook for 8-10 minutes until they turn bright red.
- Once cooked, remove the lobsters and let them cool. Extract the meat and set aside.
- Cooking (40 minutes)
- 20-25 minutes:
- In a medium saucepan, heat olive oil over medium heat.
- Sauté the onion, garlic, carrot, and celery until softened.
- 25-30 minutes:
- Add white wine and cook until reduced by half.
- 30-35 minutes:
- Stir in tomato paste, bay leaf, thyme, salt, and pepper.
- Add lobster shells to the mixture and pour in water, bringing to a boil.
- 35-55 minutes:
- Reduce heat and simmer for 20 minutes.
- 55-60 minutes:
- Remove the bay leaf and discard.
- Blend the mixture until smooth using a blender or immersion blender.
- Straining and Final Touches (15 minutes)
- 60-65 minutes:
- Strain the soup through a fine mesh strainer into a large bowl, discarding solids.
- 65-70 minutes:
- Return the strained soup to the saucepan and stir in heavy cream.
- 70-75 minutes:
- Add the lobster meat and lemon juice, heating gently.
- Ladle into bowls and garnish with fresh parsley.
- Resting Time (10 minutes)
- Allow the soup to rest to enhance flavors.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Bring a large pot of water to a boil and add the lobsters, cooking for 8-10 minutes until bright red.
Remove the lobsters and let cool, then extract the meat and set aside.
In a medium saucepan, heat olive oil over medium heat and sauté onion, garlic, carrot, and celery until softened.
Add white wine and cook until reduced by half.
Stir in tomato paste, bay leaf, thyme, salt, and pepper.
Add lobster shells to the mixture and pour in water, bringing to a boil.
Reduce heat and simmer for 20 minutes.
Remove the bay leaf and discard.
Blend the mixture until smooth using a blender or immersion blender.
Strain the soup through a fine mesh strainer into a large bowl, discarding solids.
Return the strained soup to the saucepan and stir in heavy cream.
Add the lobster meat and lemon juice, heating gently.
Ladle into bowls and garnish with fresh parsley.
Serving Tips
- Crusty Bread: Perfect for dipping and soaking up the rich lobster soup.
- Mixed Green Salad: A light and invigorating complement to the creamy soup.
- Chardonnay Wine: Pairs beautifully with the seafood flavors and adds a touch of elegance.
- Garlic Butter Shrimp Skewers: Enhances the seafood theme with an additional savory element.
- Steamed Asparagus: Offers a fresh and crunchy contrast to the smooth soup.
Storage
Store leftover lobster soup in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze the soup without cream and lobster meat for up to 3 months.
Freezing
To freeze lobster soup, allow it to cool completely.
Then, transfer it to airtight containers. Leave space for expansion.
Freeze for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Reheating
Reheat lobster soup gently on low heat to maintain texture and flavor.
Stir occasionally, avoiding boiling.
If using a microwave, heat in short intervals.
Stir in between to guarantee even warming.
Final Thoughts
Lobster soup is a delightful and elegant dish that captures the essence of French cuisine.
It combines the rich flavors of lobster with aromatic vegetables and a hint of wine.
The result is a creamy, luxurious soup that’s perfect for special occasions.
Remember to select fresh, live lobsters for the best flavor. During preparation, be mindful of safety when blending hot liquids.
Allowing the soup to rest enhances its flavors, making it even more delicious.
Adjust the seasoning to your liking before serving. Enjoy this sophisticated dish as a main course to impress your guests.
Frequently Asked Questions
Can I Substitute the White Wine With a Non-Alcoholic Option?
You can substitute white wine with white grape juice or apple cider for a non-alcoholic option. Both provide sweetness and acidity. Balance the flavors by adding a splash of vinegar or lemon juice to enhance the dish’s complexity.
What Side Dishes Pair Well With Lobster Soup?
You’ve got several great options: serve a crisp green salad with a citrus vinaigrette, crusty bread for dipping, or roasted asparagus. Their flavors complement and enhance the rich, creamy texture of the dish perfectly. Enjoy!
How Can I Thicken the Soup Without Using Cream?
You can thicken the soup by simmering it longer to reduce the liquid, or add a roux made from equal parts butter and flour. Pureeing extra vegetables like potatoes or carrots can also enhance texture.
Are There Alternative Herbs to Use Instead of Thyme?
Try substituting thyme with tarragon or rosemary for a different flavor profile. Tarragon adds a unique anise-like note, while rosemary offers a more robust, earthy taste. Both will complement the dish’s richness beautifully. Adjust to taste.
How Do I Select the Best Lobsters for This Recipe?
Choose live lobsters that are active with bright, intact shells. They should feel heavy for their size and have a briny, oceanic scent. Avoid any lobsters that smell off or have limp antennae.
Lobster Soup
Equipment
- 1 Large pot
- 1 Medium saucepan
- 1 Blender or immersion blender
- 1 Fine mesh strainer
- 1 Large bowl
- 1 Whisk
- 1 Ladle
Ingredients
- 2 whole lobsters
- 4 cups water
- 2 tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 carrot diced
- 1 celery stalk diced
- 1 cup white wine
- 1/4 cup tomato paste
- 1 bay leaf
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley chopped
Instructions
- Bring a large pot of water to a boil and add the lobsters, cooking for 8-10 minutes until bright red.
- Remove the lobsters and let cool, then extract the meat and set aside.
- In a medium saucepan, heat olive oil over medium heat and sauté onion, garlic, carrot, and celery until softened.
- Add white wine and cook until reduced by half.
- Stir in tomato paste, bay leaf, thyme, salt, and pepper.
- Add lobster shells to the mixture and pour in water, bringing to a boil.
- Reduce heat and simmer for 20 minutes.
- Remove the bay leaf and discard.
- Blend the mixture until smooth using a blender or immersion blender.
- Strain the soup through a fine mesh strainer into a large bowl, discarding solids.
- Return the strained soup to the saucepan and stir in heavy cream.
- Add the lobster meat and lemon juice, heating gently.
- Ladle into bowls and garnish with fresh parsley.
Notes
