Portuguese Lobster Soup
|Garlic||3 Clove (15 gm)|
|Water||4 Cup (64 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Lobster||2 Pound (Live)|
|Tomato paste||1 Cup (16 tbs)|
|Long grain rice||3⁄4 Cup (12 tbs)|
|Finely chopped parsley||1 Tablespoon|
|Ground coriander||1⁄2 Teaspoon|
|Freshly ground pepper||To Taste|
1 Peel and finely chop the onions and carrots; peel and dice the potatoes; peel and crush the garlic cloves.
2 Put the water, white wine, half the chopped onions and carrots, the potatoes, salt and peppercorns in a large saucepan and bring to a boil. Reduce the heat and simmer for 30 minutes. Then put in the lobster and simmer again for about 30 minutes or until the lobster is cooked.
3 Heat the oil in another large saucepan until hot; add the remaining chopped onions and carrots and fry until lightly browned. Stir in the tomato paste and take the pan off the heat.
4 Take out the cooked lobster, strain the cooking liquor and reserve. Split the lobster in half lengthwise, cracks the claws and take out the meat from the tail shell and the claws; cut it into 1/2-inch pieces. Break the lobster shell into pieces (use either a hammer or nut crackers), put them into a pan with the reserved cooking liquor and simmer for 20 minutes.
5 Strain the liquor again and stir into the tomato mixture. Add the raw rice, parsley, coriander, pepper and garlic and simmer for 30 minutes. Stir in the lobster meat pieces and brandy and simmer for another 5 minutes. Check the seasoning and serve at once.