Lobster Soup Recipe
Lobster Soup has a defining taste. Lobster Soup gets its taste from lobster mixed with chicken broth and eggs. Lobster Soup is inspired by many food chains worldwide.
Ingredients
1 frozen rock lobster tail (about 8 oz.), cut in half lengthwise
2 tablespoons butter or margarine
6 cups chicken broth (canned or freshly made)
1 cup thin noodles, such as broken vermicelli or small egg noodles
1 small zucchini (about 4 inches long), thinly sliced
2 eggs, beaten
Salt and pepper
Hot cooked rice (optional)
Directions
Saute the cut surface of frozen lobster in butter for about 1 minute.
Add the broth and quickly bring to a boil.
Lift lobster from soup and set aside.
Stir noodles and zucchini into soup and let simmer for about 3 minutes, or until noodles are tender.
Meanwhile, remove lobster meat from shell and cut in chunks.
When noodles are cooked, return lobster meat to soup.
Pour eggs in a thin stream into the soup, swirling broth as you do so.
Season with salt and pepper to taste.
Ladle soup into bowls, and add a spoonful of hot rice to each serving, if desired.
Add the broth and quickly bring to a boil.
Lift lobster from soup and set aside.
Stir noodles and zucchini into soup and let simmer for about 3 minutes, or until noodles are tender.
Meanwhile, remove lobster meat from shell and cut in chunks.
When noodles are cooked, return lobster meat to soup.
Pour eggs in a thin stream into the soup, swirling broth as you do so.
Season with salt and pepper to taste.
Ladle soup into bowls, and add a spoonful of hot rice to each serving, if desired.
