I just caught two lobsters and was wondering what would be some great ways to make a seafood soup???

Question

From the ingredients to the preparation,what would make it tasty....Tom Science 4

Answer 1

Lobster Bisque

2 x lobsters - (about 1 lb ea)
1/3 cup chopped carrots
1/4 cup chopped onions
2 tbl butter
1 tsp thyme
1 x bay leaf
1/2 tsp chopped garlic
2 x parsley sprigs
1 pch tarragon
1/3 cup white wine
1/4 cup rice
5 cup fish stock
2 cup heavy cream
1/4 lb butter
1 tbl cognac

Section lobsters, separating the tail and claws from the carcass or head. Remove any foreign matter. Leaving in the shell, place all pieces in a preheated pan with a little butter. Sauce, then flame with cognac.
Remove lobster, take meat from the tail and claws and slice tail meat into chunks. Claws should be kept whole to use as garnish when bisque is served.
Set aside tail and claw meat. Return shells to the pan. Add to the pan, carrots, onions, 2 tablespoon butter, thyme, bay leaf, garlic, parsley and tarragon. Cook over medium heat until vegetables start to give off water. Add white wine and simmer for 15 to 20 minutes.
Add fish stock and rice. Cook for 45 minutes to 1 hour over low heat. (NOTE - Roux may be used as a thickening agent if preferred to rice). Remove shells and place mixture into blender until pureed. Strain mixture and place over low heat; add heavy cream and 1 stick butter.
In separate pan, saute chopped lobster meat in a little butter quickly (20 to 30 seconds) over high heat; then place in bisque and adjust salt and pepper to taste. Garnish with claws. Cognac may be added when bisque is served.
This recipe yields 8 servings.

This is so good you'll be catching lobster more often.

Answer 2

Well, I don't know much about lobsters, but if it is a nice soup you want, here you go.

First, boil the lobsters, and remove as much of the meat as possible, (roe too, if you like it)
Dice into small pieces.
Meantime, boil chopped onions, Thai chilies (or other hotties), ginger, turmeric, coarse black pepper, garlic, ear of corn cut into thick medallions and diced potatoes until the potatoes are tender. Add the lobster, for a few minutes and any other raw seafood you like (shrimps, scallops, clams). Drain in a colander, reserving the liquid. (it is ok to let the seafood/potatoes/onions/corn cool a bit) Remove the Thai chilies. Now, boil the liquid until it is reduced by 1/2 or more, then turn the heat to low and add about the same amount of cream. Add the seafood/potatoes/onions/corn back to the soup now, and simmer till good and hot. Serve with crusty bread, soft cheeses, and wine.

Answer 3

An authentic San Francico Cioppino would be great. My daughter makes one to die for however, I do not have her recipe. I'm posting this answer in case any of your other readers are San Franciscans and have their own recipe.

But lucky you, that you caught you own lobsters. I just read that in California a recreational fisher is allowed seven per day. Oh, heaven............

Answer 4

I personally don't know of any so I'm not going to lie. But there is this website called AllRecipes (www.allrecipes.com)
I get AMAZING recipes there all the time.I was sick and tired of playing guessing games of how the recipe would turn out. There is soooo much input from the reviews that people give that it makes it easier for you to figure out whether or not the recipe is for you.

Answer 5

you got good lobster and want to make soup out of them???? biol them for twenty minutes then split the shell and butter them and bake them for twenty minutes at 350 then call me and I'll show you what to do with them.