Ingredients Jump to Instructions ↓

  1. 4 lbs 1816g / 64oz Lobster

  2. 2 tablespoons 30ml Olive oil

  3. 4 tablespoons 60ml Butter

  4. 1/2 cup 31g / 1.1oz Finely chopped onion

  5. 1/2 cup 55g / 1.9oz Finely chopped carrot

  6. 1/2 cup 55g / 1.9oz Finely chopped celery

  7. 1/2 teaspoon 2 1/2ml Dried thyme

  8. 1 Bay leaf

  9. 3 Finely chopped garlic

  10. 2 cups 474ml Plain tomato sauce- - (canned, is fine)

  11. 1 cup 237ml Dry white wine

  12. 4 cups 948ml Chicken broth

  13. 2 tablespoons 30ml Tomato paste A dash of hot sauce

  14. 2 cups 474ml Heavy cream

  15. 1/4 cup 59ml Cognac Salt and fresh ground pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions *Plunge the lobsters into boiling water for 3-4 minutes Take them out of the boiling water and remove the tails. Cut the carcass into quarters, discarding the sacks. Crack the claws. Remove the meat from the tails and set aside. In a large pot melt the butter in the oil and saute the carrot, onion and celery. When lightly browned, add all other ingredients except the cream and salt and pepper. Bring to a boil and cook for 45 minutes Strain into another pot with a fine cheesecloth. Add cream and cook on med low for 10 minutes Season with salt and pepper. Take the tail meat and shred it by hand, not too big. Add to the soup. Cook 5 minutes on med low. Serve hot. This recipe can be made with lobster, shrimp, clams or any seafood combination. **For shrimp, or clams or seafood use 2 cups clam juice and 2 cups chicken broth instead of 4 cups chicken broth. Always add the seafood the last 5 minutes


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