The Lobster House Soup – With Celery & Spices

by thrandur

The Lobster House Soup

The Lobster House soup is a really tasty treat from the ocean. Use it before the
main course for extra special occasions. It takes some work but is well worth
the trouble.

The Lobster House Soup Ingredients

  • 2 1/4 lbs lobster with shell- 1kg
  • 1 large carrot
  • 1 onion
  • 2 celery stalks
  • 3-4 Tbsp canola oil 45 – 60 ml
  • 1 Tbsp dill 15 ml
  • 1 Tbsp marjoram 15 ml
  • 1 Tbsp rosemarine 15 ml
  • 1-2 Tbsp paprika powder 15-30 ml
  • 4 Tbsp wheat flour 60 ml
  • 8 3/4 cups water 2 liters
  • 1 cup cream 2 1/2 deciliters
  • 1/2 cup white wine 1 deciliter
  • salt and pepper to taste
  • beef bullion

Preparing the Lobster House Soup

  1. Remove the lobster from the shell, saving the shell for the next step.
  2. Chop the carrot, onion and celery and fry in a pot with oil and the shell.
  3. Add the dill, marjoram, rosemarine and paprika.
  4. Add the wheat flour and gradually add the water, stirring constantly.
  5. Bring to a boil for 15-20 minutes.
  6. Strain and return to a boil.
  7. Add the lobster and continue to boil for 3 minutes.
  8. Add cream and white wine.
  9. Spice to taste with salt, pepper and a little beef bullion for additional
    flavor if desired.

I usually begin with the first five steps the day before and store it in a
cool place overnight. Our family tradition is to serve the Lobster House soup as the entry for our Christmas night dinner.

Tastes really delicious and is great with white wine.

Thrandur Arnthorsson

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The Lobster House Soup | Digital Dream Design
August 13, 2009 at 3:59 pm

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