How to make it

  • Steam /Cook the live lobsters by your favorite method in water with the vegetables
  • Remove lobsters when done
  • Drain and strain liquid and reserve liquid, discard veges
  • Remove lobster meat from shell,
  • When cool, dice lobster meat as desired for soup
  • Save shells for broth
  • Place reserved broth that lobsters steamed in, in a large sauce pot and add additional water to make about 8-10 cups liquid if needed or as desired
  • Place lobster shells in pot with liquid
  • Bring to a boil
  • Partially cover and simmer about 1- 2 hours
  • Strain all, reserve the stock and discard the shells
  • To reserved lobster stock in pot, add lobster bouillon paste to get richer flavor if desired
  • Stir in the tomato paste, saffron and wine
  • Bring to a boil again and then simmer to blend flavors
  • Add heavy cream to lighten up soup as desired
  • To thicken, stir in the butter and flour paste as needed or some cornstarch ( about 1/4 cup ) dissolved in cold water and add to soup, whiskly constantly to desired thickness
  • Add salt and fresh grated black pepper as desired
  • Add desired amount of lobster meat to soup pot or just add to individual bowls when serving.
  • Place hot soup in oven proof bowls
  • Unroll pastry sheets and cut out circles ( use an empty soup bowl rim as the guide ) of pastry and fashion to completely cover the top of the soup bowl, press edges to seal, ( or pastry will fall into soup )
  • Place bowls on a baking sheet and bake in a 400F oven until pastry is puffed and golden, about 20 minutes or so
  • Serve immediately
  • Caution guests that soup bowls are very hot!
  • Note: serve soup without pastry topping which is optional

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes