1 Picture
Ingredients
- 6 cups lobster stock
- 2 lbs lobster meat, chopped
- extra virgin olive oil
- 3 stalks celery, diced
- 1 large onion, diced
- 1 tablespoon minced garlic
- 1 28oz can of whole peeled tomatos, drained and crushed by hand
- 1 cup dry white wine
- 1 tablespoon dry basil
- 2 tbsp butter
- 2 tbsp flour
- 1 cup milk
- salt & pepper
- chili flakes, to taste
- fresh basil leaves, torn
- crusty bread
Details
Servings 4
Preparation
Step 1
In a pot, heat olive oil and add celery, onion and garlic. Saute over medium heat, taking care not to brown.
Add the tomatoes and basil and saute for another minute. Add wine and cook 5-10 minutes.
Add the lobster stock and continue to gently for 30 minutes.
In a small saucepan, melt the butter and mix in the remaining olive oil, then the flour. Whisk in the milk gradually, stirring continuously. When it begins to thicken (just when it begins, not when it gets real thick) stir this mixture gradually into the simmering soup. Be sure the soup does not boil after this point but is stirred and simmered over very low heat.
Add lobster meat and cook 2 minutes or until cooked through.
Blend half of the soup with a hand-blender and season with salt & pepper and chili flakes. Grill slices of bread and place on slice at the bottom of each bowl. Serve soup and tear fresh basil over it.
Review this recipe