Light Lobster Soup recipe

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Ingredients

4 cups chicken stock
2 tablespoons olive oil
1 white onion, chopped
2 cloves garlic
2 teaspoons dried basil
1 teaspoon ground black pepper
½ teaspoon ground cayenne pepper
3 (2 ounce) lobster tails
2 eggs
¼ cup shredded Parmesan cheese
1 cup milk
1 (6 ounce) package crab-flavored pollock, chopped, or to taste

Nutrition Info

164.7 calories
carbohydrate: 8.1 g
cholesterol: 94 mg
fat: 9.1 g
fiber: 0.4 g
protein: 12.1 g
saturatedFat: 2.6 g
servingSize: -
sodium: 1056.4 mg
sugar: 4.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat chicken stock in a large pot over medium heat.

  2. Heat olive oil in a skillet over medium-high heat. Saute onions until translucent, about 5 minutes. Transfer to the pot with the chicken stock, add garlic, basil, black pepper, and cayenne pepper.

  3. Separate lobster shells and meat, place shells in the stock, cook until flavor is released, about 15 minutes. Remove shells and discard.

  4. Place lobster meat in a blender, add eggs and Parmesan cheese. Puree until smooth. Place into the stock, add milk and whisk vigorously. Add pollock. Simmer until flavors meld, about 15 minutes.

Recipe Yield

6 cups

Recipe Note

A light lobster soup that's great for a starter.

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