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Lobster Soup Bearnaise

Canadian.Recipes's picture
Ingredients
  White fish/Fish heads 1 Pound
  Lobster 1 Pound
  Onions 2 , peeled and sliced
  Carrots 2 , unpeeled and sliced thin
  Potatoes 2 , peeled and sliced
  Lemons 2
  Thyme 1⁄4 Teaspoon
  Garlic 3 Clove (15 gm), minced
  White wine 1⁄2 Cup (8 tbs)
  Cold water 3 Quart
  Tomatoes 1 Pound
  Paprika 1 Teaspoon
  Rice 1⁄4 Cup (4 tbs) (Uncooked)
  Whole eggs 2 , beaten
  Parsley/Chervil 1 Tablespoon, minced
Directions

MAKING
1) Take a soup kettle and add the white fish and fish heads to it.
2) Place the lobster shells along with the fish heads if you use fresh lobster.
3) Add the carrots, potatoes, thyme, garlic and sliced onion along with unpeeled thinly sliced pieces of lemon to the kettle.
4) Add some water and white wine to the contents of the kettle.
5) Bring it to a boil then simmer for 2 hours or until the bouillon becomes 2 quarts in measure.
6) Pass the entire contents through a fine sieve.
7) Add the second onion, tomatoes and paprika to a skillet and cook over low heat until the tomatoes get pureed.
8) Add the puree mixture to the fish broth after it has been passed through a sieve.
9) Add the rice to the soup and boil it for 12-15 minutes until the rice becomes tender.
10) Add small pieces of lobster meat to the soup.
11) Put the juice and rind of the second lemon into the beaten eggs.
12) Add a tablespoon of the steaming soup to the mixture and stir quickly.
13) Add this to the remaining soup and remove it from the flame.
SERVING
14) Serve hot garnished with parsley or chervil after checking the seasoning.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Appetizer
Ingredient: 
Garnish, Lobster
Dish: 
Soup
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
4

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