If you like fish & seafood, especially lobster it is a pleasure for me to give you, my best lobster soup recipe to try and enjoy. If you don’t like lobster, give it a chance, you won’t regret it. Actually, all who tried this one never complained so far 🙂
Best Lobster Soup Recipe – Classic Lobster Soup
- 3 large lobsters or 6 normal ones
- 1 large onion
- A piece crumb bread or optional crunch flakes
- 1 1/2 anchovies
- A teaspoonful of fresh parsley and chives
- 1 small strip of lemon peel
- 4 tablespoons margarine
- 1 tablespoon flour
- 1 pint of cream
- A nutmeg (just a little – be careful! Don’t take too much)
- Forcemeat balls and mace
- 1 pint of milk
- 1 Egg
- 2 quarts water
- Salt and black pepper to taste
First of all, we have to take the meat out of the lobster. Beat the fins, small claws and the chine in a mortar, taking away the brown fin and the bag in the head.
Then put it into the cooking pot with the piece of a crumb bread or instead of the bread, you can also take few pieces of crunch flakes. Now add the onions, the parsley, and chives (thinly sliced). Then add the anchovies, the small strip of lemon peel and 2 quarts water. Then let simmer for about 20 minutes. Stir occasionally. Till all the goodness is extracted, and strain it off.
Now pound the spawn in a mortar, with the margarine, the nutmeg, 1 tablespoon flour, and mix it with the cream and milk. Give one boil up, at the same time adding the tails cut in pieces.
Make the forcemeat balls with the remainder of the lobster, seasoned with, pepper, salt, and mace. Then add a few bread crumbs and moisten them with one egg, heat them up in the soup, and then serve.
Cooking Time: about 2 hours
Cooking Level: Beginner, Experienced