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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Fragrant, flavorful and rich, this lobster studded soup is a nice way to start a summer meal. Each serving packs a good protein punch, so pair this with a light salad and enjoy! I've included 15 minutes prep for cooking the lobsters. Ingredients:
2 whole lobsters, cooked |
1 medium onion |
2 cups heavy cream |
1/2 cup water |
1 stalk celery |
1 bay leaf |
1 tablespoon whole cloves |
2 tablespoons sherry wine |
salt |
black pepper |
nutmeg |
1 egg yolk, beaten |
1/4 teaspoon lemon extract |
2 tablespoons butter |
1/4 cup fresh parsley, chopped |
Directions:
1. Remove meat from cooked lobsters and reserve shells.
2. Stud onion all over with whole cloves.
3. Break up lobster shells and place in soup kettle with water, onion, celery, and bay leaf.
4. Simmer 45 minutes.
5. While the broth is simmering, make the lemon butter: Let butter come to room temperature.
6. Mix lemon extract into butter then refrigerate until ready to serve.
7. Strain broth through sieve into a clean soup pot.
8. Add lobster meat and sherry to the strained broth and season to taste with salt, pepper, cayenne, and nutmeg.
9. Bring the broth back to a simmer over low heat until lobster is heated through.
10. In a small bowl, beat the egg yolk.
11. Whisk the cream and 1/2 cup of the soup broth into beaten egg yolk; Pour mixture gradually into remaining soup mixture and heat 1-2 minutes longer.
12. Pour into soup bowls and top each with 1/2 Tbsp lemon butter.
13. Garnish with fresh chopped parsley and serve.
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