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Lobster Soup

Western.Chefs's picture
  Water 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Peppercorns 1⁄4 Teaspoon
  Onion 1 Small
  Carrot 1⁄2
  Parsley sprigs 3
  Bay leaf 1 Small
  Thyme 1⁄4 Teaspoon
  Live lobsters 2 Small
  Chicken broth 4 Cup (64 tbs)
  White bread slice 4
  Madeira/White wine 2 Tablespoon
  Butter 1 1⁄2 Tablespoon

1. Bring the water and salt to a boil in a large saucepan. Tie the peppercorns, onion, carrot, parsley, bay leaf and thyme in cheesecloth, add to the boiling water and simmer five minutes.
2. Return to a boil, add the lobster, reduce heat and simmer, covered, fifteen minutes.
3. Remove the herb bag and strain the stock. Set the lobsters aside to cool, then remove the meat from the shells.
4. Add the chicken broth and bread to the stock and stir until the bread has blended with the stock.
5. Reserve some of the claw meat for garnishing. Chop the remaining lobster meat coarsely and add to the soup. Add the wine and reheat. Add the butter and garnish with reserved meat.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 603 Calories from Fat 180

% Daily Value*

Total Fat 19 g30%

Saturated Fat 11.8 g59.2%

Trans Fat 0 g

Cholesterol 143.4 mg47.8%

Sodium 4150.9 mg173%

Total Carbohydrates 65 g21.6%

Dietary Fiber 5.3 g21.1%

Sugars 11.2 g

Protein 30 g60.8%

Vitamin A 123% Vitamin C 30.1%

Calcium 11.3% Iron 9%

*Based on a 2000 Calorie diet

Lobster Soup Recipe