Italian Soups Recipes - Lobster Soup (Zuppa di Aragosta) Recipe

Ingredients

• 1 cooked lobster

• 1 garlic clove, crushed

• 1 large onion, finely chopped

• 60 ml/4 tbsp olive oil

• 45 ml/3 tbsp brandy

• 1 wineglass dry white wine

• 450 g/1lb tomatoes, skinned, seeded and chopped

• 1 liter/4 1/4 cups fish stock

• 250 ml/8 fl oz/1 cup double (heavy) cream

• 15 ml/1 tbsp chopped fresh parsley

• 10 ml/2 tsp chopped fresh tarragon

• Salt and freshly ground black pepper

• 30 ml/2 tbsp corn flour (cornstarch)

• 45 ml/3 tbsp water

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Method:

1. Cut the lobster in quarters and remove the stomach sac from behind its head and the black thread running the length of its body.

2. Fry (sauté) the garlic and onion in the oil in a large saucepan for 2 minutes, stirring.

3. Add the lobster and pour over the brandy. Ignite and shake the pan until the flames die down. Add the wine and simmer for 3 minutes.

4. Add the tomatoes, stock and cream. Bring to the boil, reduce the heat, part-cover and simmer gently for 35 minutes.

5. Lift out the lobster pieces and when cool enough to handle, remove all the meat from the shell.

6. Chop and return the meat to the saucepan with the herbs and seasoning to taste.

7. Blend the corn flour with the water and stir into the soup. Bring to the boil, reduce the heat and simmer for 2 minutes, stirring. Serve hot.