How to make it

  • In a large saucepan, or stockpot, melt the butter (or margarine) over medium heat, then add the carrot, onion, garlic, thyme and bay leaf. Cook, stirring occasionally, until the onion is softened. Add the lobster to the mixture, and cook until they become red in color.
  • Mix in the tomatoes, and wine, then allow the soup to come to gentle boil; simmer for around 5 minutes. Pour in the stock, and allow it to come to a boil again, then lower the heat to medium, and simmer for 20 minutes.
  • Take out the thyme sprigs and bay leaf, now remove the lobster shells, picking making sure to remove all of the meat from the shells, place aside.
  • Add the soup, in batches if necessary, in a food processor or blender. Blend until the soup becomes smooth, then return it to the pot, and allow it to come to a boil. Stir in the cream and any remaining lobster meat and heat through. Taste for seasoning. Add a sprinkle of the parsley, then season with salt and pepper, to taste, and serve.

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