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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is one of our favorite recipes from MY favorite cookbook (Italian Immigrant Cooking by Elodia Rigante) Ingredients:
6 cups chicken broth |
2 cups water |
2 lbs lobster meat |
5 tablespoons olive oil |
3 stalks celery, diced |
1 large onion, diced |
1 tablespoon minced garlic |
4 cups chopped tomatoes, w/ their juice |
1 cup dry white wine |
1 tablespoon basil |
1/4 cup butter |
1/4 cup flour |
3 cups milk (half & half for a creamier soup) |
salt & pepper |
Directions:
1. In a large pot, bring the chicken broth and water to a boil.
2. Chop up the lobster meat into small pieces and add it to the boiling liquid.
3. Cover, turn down the heat and let simmer.
4. In a skillet, heat a tbl of the olive oil and add celery, onion and garlic.
5. Saute over medium heat, taking care not to brown.
6. Add the tomatoes, wine and basil and saute for another 5-10 min.
7. Add this to the lobster mixture and continue to simmer the soup for 30 minutes covered, over very low heat.
8. In a medium saucepan, melt the butter and mix in the remaining olive oil, then the flour.
9. Whisk in the milk gradually, stirring continuously.
10. When it begins to thicken (just when it begins, not when it gets real thick) stir this mixture gradually into the simmering soup.
11. Be sure the soup does not boil after this point but is stirred and simmered over very low heat.
12. Remove half of the soup and blend it in a high-speed blender until smooth.
13. Half of the soup should retain flakes of the tender lobster meat and chopped vegetables.
14. Mix in the blended soup with the lobster mixture.
15. Season with salt& pepper.
16. Serve this soup with fresh Italian bread.
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