Lobster Soup Bearnaise Recipe

Lobster Soup
submitted by sumit at ifood.tv

Summary

Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelBit Difficult
Health IndexHealthy++Servings4
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 White fish/Fish heads1 Pound
 Lobster1 Pound
 Onions2 , peeled and sliced
 Carrots2 , unpeeled and sliced thin
 Potatoes2 , peeled and sliced
 Lemons2
 Thyme1⁄4 Teaspoon
 Garlic3 Clove (15 gm), minced
 White wine1⁄2 Cup (8 tbs)
 Cold water3 Quart
 Tomatoes1 Pound
 Paprika1 Teaspoon
 Rice1⁄4 Cup (4 tbs) (Uncooked)
 Whole eggs2 , beaten
 Parsley/Chervil1 Tablespoon, minced

Nutrition Facts

Serving size

Calories 461 Calories from Fat 52

% Daily Value*

Total Fat 6 g9%

Saturated Fat 1.4 g7.1%

Trans Fat 0 g

Cholesterol 289.4 mg

Sodium 522.3 mg21.8%

Total Carbohydrates 48 g16.1%

Dietary Fiber 7.8 g31.2%

Sugars 8.8 g

Protein 51 g102.1%

Vitamin A 147.1% Vitamin C 118.1%

Calcium 23.2% Iron 19.6%

*Based on a 2000 Calorie diet

Directions

MAKING
1) Take a soup kettle and add the white fish and fish heads to it.
2) Place the lobster shells along with the fish heads if you use fresh lobster.
3) Add the carrots, potatoes, thyme, garlic and sliced onion along with unpeeled thinly sliced pieces of lemon to the kettle.
4) Add some water and white wine to the contents of the kettle.
5) Bring it to a boil then simmer for 2 hours or until the bouillon becomes 2 quarts in measure.
6) Pass the entire contents through a fine sieve.
7) Add the second onion, tomatoes and paprika to a skillet and cook over low heat until the tomatoes get pureed.
8) Add the puree mixture to the fish broth after it has been passed through a sieve.
9) Add the rice to the soup and boil it for 12-15 minutes until the rice becomes tender.
10) Add small pieces of lobster meat to the soup.
11) Put the juice and rind of the second lemon into the beaten eggs.
12) Add a tablespoon of the steaming soup to the mixture and stir quickly.
13) Add this to the remaining soup and remove it from the flame.
SERVING
14) Serve hot garnished with parsley or chervil after checking the seasoning.
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