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17Ingredients
105Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. lobster (bodies)
- 1/4 cup tomato paste
- 1 yellow onion (medium, diced)
- 2 stalks celery (diced)
- 1 lb. carrots (diced)
- 2 garlic cloves (minced)
- 2 qt. water
- 1 1/2 tsp. cayenne pepper
- 1 1/2 Tbsp. paprika
- 5 oz. brandy
- 1.5 oz. sherry
- 1/4 tsp. nutmeg
- 3 cups heavy cream
- cornstarch (Slurry)
- lobster claw
- meat
- green onion
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Reviews(4)
Teri Pugh 9 months ago
I sautéed ingredients in butter and skipped the water. Added 8-10 oz white wine, 1/2 cup water and simmered briefly. No sherry or brandy. Upped the cayenne a bit for our tastes. Added cream and tasted. Added 1tsp ground pink salt. Set overnight. Yummy
Ingrid De La Flor a year ago
The soup turned out tasty. I did skip the roasting part. I sautéed the vegetables in the Dutch oven pot, added the broth ingredients (I used chicken broth instead of water, also only 1/4 tsp of cayenne) and added the lobster tails, shell and all. I simmered it for about 1.5 hours. Blended the vegetables into a purée and re- integrated it into the broth. I took the lobster tails out and removed the meat and broke it up into small pieces and re-integrated it into the broth. At the two hour mark, I incorporated the heavy cream, cornstarch, salt and pepper. I simmered it for another 30 minutes to completion.
Caryn Augst a year ago
It turned out well, I just put a small pinch of Cayenne. The recipe must be off there. I actually used already cooked frozen langostino from Trader Joe's (12 oz), so I cut the other ingredients a bit to keep the same proportions. I skipped the roasting part and sautéed the veggies, in the end I only simmered for 30 min and then added the cream and used an immersion blender. It's very rich, lots of leftovers.
Tracey Benevento 5 years ago
This sounded like a simple and delicious recipe. I used half the pepper and it was still overpowering. We ended up throwing the soup out