Icelandic Lobster Soup Recipe

Name: Icelandic Lobster Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 tablespoons butter, divided; 2 large onions, coarsely chopped; 5 cloves garlic, coarsely chopped; 2 tablespoons salt; 2 pounds lobster tails - shelled, meat coarsely chopped, and shells reserved; 8 button mushrooms, chopped; 1 Red Delicious apple, coarsely chopped; 1 red bell pepper, coarsely chopped; 4 carrots, coarsely chopped; 1/4 cup tomato paste; 3 1/2 quarts water; 2 tablespoons ground paprika; 2 tablespoons curry powder; 2 tablespoons dried tarragon; 2 teaspoons chili powder; 2 teaspoons ground cayenne pepper; 1/4 cup all-purpose flour; 1 cup heavy whipping cream

Servings: persons

10 tablespoons butter, divided
2 large onions, coarsely chopped
5 cloves garlic, coarsely chopped
2 tablespoons salt
2 pounds lobster tails - shelled, meat coarsely chopped, and shells reserved
8 button mushrooms, chopped
1 Red Delicious apple, coarsely chopped
1 red bell pepper, coarsely chopped
4 carrots, coarsely chopped
1/4 cup tomato paste
3 1/2 quarts water
2 tablespoons ground paprika
2 tablespoons curry powder
2 tablespoons dried tarragon
2 teaspoons chili powder
2 teaspoons ground cayenne pepper
1/4 cup all-purpose flour
1 cup heavy whipping cream

1
Melt 6 tablespoons butter in a large pot over medium heat. Add onions, garlic, and salt; cook and stir until onions soften, about 5 minutes. Add lobster shells, mushrooms, apple, red bell pepper, carrots, and tomato paste. Cook and stir until vegetables soften, about 7 minutes. Add water, paprika, curry, tarragon, chili powder, and cayenne pepper. Simmer soup over medium-low heat, uncovered, stirring occasionally, about 2 hours.
2
Remove soup from heat; strain liquid through a mesh colander into a bowl to yield about 2 quarts. Discard lobster shells and vegetables. Rinse the pot.
3
Melt remaining 4 tablespoons butter in the pot over medium heat. Add flour; mix vigorously into a thick roux, scraping the bottom of the pot, 2 to 3 minutes. Add the strained liquid, 2 cups at a time, mixing well until entirely smooth, about 5 minutes. Stir in heavy cream, maintaining a low simmer. Divide lobster meat evenly into serving bowls; ladle hot soup generously on top.

639

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 10 tablespoons butter, divided, 2 large onions, coarsely chopped, 5 cloves garlic, coarsely chopped, 2 tablespoons salt, and more.

Yes, Icelandic Lobster 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.

Icelandic Lobster Soup

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