Lobster soup

Let me introduce you to this delicate, light and gourmet lobster soup. Full of good things, this original soup recipe with a thousand flavors combines maritime flavors with the freshness of aromatic lobster and a beautiful tasty sauce. A real treat!

Lobster soup

Lobster soup


2 raw lobster tails, shelled and diced
400 g firm-fleshed white fish fillets, coarsely chopped
2 kg of fish bones
5 tomatoes
400 g crushed tomatoes
60 g tomato puree
1 carrot
1 onion
2 cloves garlic
2 celery stalks
2 bay leaves
125 ml dry white wine
1 tablespoon olive oil
3 teaspoons of sugar
8 black peppercorns
The zest of a lemon
1 clove of garlic
2 tablespoons flat parsley


In a large saucepan, place the coarsely chopped fish bones, the diced carrot, the stripped and diced celery stalks, the peppercorns, and the bay leaf. Cover with 4 liters of water and cook for 20 minutes, without covering. Remove from heat and strain the broth.
Brown the coarsely chopped onion and the crushed garlic cloves in olive oil. Add the peeled, seeded and chopped tomatoes, as well as the sugar. Stir and continue cooking for another 10 minutes. Then add the crushed tomatoes, the tomato puree, and the white wine. Bring to a boil, then cook over low heat for another 5 minutes, without covering, so that the mixture thickens.
Add the broth and bring to the boil again. Lower the intensity of the fire and cook for 20 minutes, still without covering. Let cool 10 minutes before going to the blender.
Bring the tomato mixture back to the heat and bring it to a boil. Add the lobster and fish and cook for 5 minutes over low heat. The lobster should be barely cooked.
Prepare the gremolata:
Finely grate the lemon zest to obtain a tablespoon. Finely chop the garlic clove and parsley. Mix the three ingredients.
Divide the soup between plates and sprinkle with gremolata.

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