Curried Lobster And Potato Soup Recipe

Name: Curried Lobster And Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups water; 1 2 1/2-pound live lobster; 3 medium-size leeks, rinsed and separated into white and green portions, both minced; 1/4 cup sweet butter; 2 tablespoons curry powder; 1 clove garlic, minced; 1 medium-size sweet potato, peeled and cut into 1/2-inch cubes; 2 pounds all-purpose potatoes, peeled and cut into 1/2-inch cubes; 1/2 cup heavy cream; 1 1/2 teaspoons salt; ⅛ teaspoon freshly ground pepper; Juice of 1/2 orange; 1 cup rinsed and chopped watercress; 1 tablespoon minced chives

Servings: persons

5 cups water
1 2 1/2-pound live lobster
3 medium-size leeks, rinsed and separated into white and green portions, both minced
1/4 cup sweet butter
2 tablespoons curry powder
1 clove garlic, minced
1 medium-size sweet potato, peeled and cut into 1/2-inch cubes
2 pounds all-purpose potatoes, peeled and cut into 1/2-inch cubes
1/2 cup heavy cream
1 1/2 teaspoons salt
⅛ teaspoon freshly ground pepper
Juice of 1/2 orange
1 cup rinsed and chopped watercress
1 tablespoon minced chives

1
In a large pot, bring the water to a boil.
2
Add the lobster and the green part of the leek, cover and cook for 10 minutes.
3
Remove the lobster, reserving the broth in the pot.
4
Cool the lobster under cold water, remove the meat from the shells, cut into bite-size pieces and set meat aside.
5
Return the lobster shells to the broth in the pot and simmer over medium heat for 20 minutes.
6
Strain out the shells and set the broth aside.
7
Melt the butter in a large pan.
8
Add curry powder and cook over low heat for 2 minutes.
9
Add leek whites and garlic, and cook for 5 minutes over low heat.
10
Add sweet potato, potatoes and reserved lobster broth.
11
Cover and simmer for 25 minutes until potatoes are tender.
12
In a food processor, puree the potatoes and cooking liquid for 20 to 30 seconds until creamy but not pasty.
13
Strain through a fine sieve.
14
Return the soup to the pan and reheat over medium heat.
15
Add the cream, the salt, pepper and the orange juice.
16
Stir in the lobster meat, the watercress and serve, garnished with chives.
17
If the soup sits, it will thicken.
18
The proper consistency can be restored by adding milk or water.

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 cups water, 1 2 1/2-pound live lobster, 3 medium-size leeks, rinsed and separated into white and green portions, both minced, 1/4 cup sweet butter, and more.

Yes, Curried Lobster And Potato Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Lobster And Potato Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions