Icelandic Lobster Soup Recipes

ICELANDIC LOBSTER SOUP

Steps:

• In a stockpot over medium-high heat, sauté the shrimp and lobster shells until pink.
• Add the sherry and white wine, and simmer until reduced, about 5 minutes.
• Add the rest of the ingredients and enough water to cover, about 6 to 7 cups.
• Simmer (do not boil) uncovered, for an hour, or until reduced to about 4 cups of liquid.
• Strain through a fine mesh cloth. Discard solids.
• For the soup:
• In a large saucepan over medium heat, sauté the shallot in butter until translucent.
• Add the sherry and simmer until reduced by half.
• Add the tomato paste, tomatoes, stock, paprika and thyme. Simmer gently, covered for 20 minutes. Remove the thyme and puree with an immersion blender. Pass soup through a fine mesh cloth or sieve.
• Return to low heat and temper the cream with some of the hot soup, and slowly add to the soup.
• Add salt and pepper to taste.
• Add the lobster and shrimp to the gently simmering soup.
• Simmer for 3 minutes, turn off the heat and cover for 2 to 3 minutes more.
• Serve immediately, garnished with a drizzle of chili oil, and a sprig of thyme.

LOBSTER SOUP

Steps:

• In a large pot, bring the chicken broth and water to a boil.
• Chop up the lobster meat into small pieces and add it to the boiling liquid.
• Cover, turn down the heat and let simmer.
• In a skillet, heat a tbl of the olive oil and add celery, onion and garlic.
• Saute over medium heat, taking care not to brown.
• Add the tomatoes, wine and basil and saute for another 5-10 min.
• Add this to the lobster mixture and continue to simmer the soup for 30 minutes covered, over very low heat.
• In a medium saucepan, melt the butter and mix in the remaining olive oil, then the flour.
• Whisk in the milk gradually, stirring continuously.
• When it begins to thicken (just when it begins, not when it gets real thick) stir this mixture gradually into the simmering soup.
• Be sure the soup does not boil after this point but is stirred and simmered over very low heat.
• Remove half of the soup and blend it in a high-speed blender until smooth.
• Half of the soup should retain flakes of the tender lobster meat and chopped vegetables.
• Mix in the blended soup with the lobster mixture.
• Season with salt& pepper.
• Serve this soup with fresh Italian bread.

LOBSTER SOUP

Steps:

• Melt butter or margarine in a saucepan. Stir in flour, salt, pepper, and celery flakes; blend well. Very slowly mix in milk and chicken stock. Add cold lobster, onion, parsley. Cook for about 10 minutes over medium heat.
• Add cream to desired consistency, and reheat. Season to taste.