Ingredients:

  • 2 tbsp unsalted butter
  • 1 lb lobster shells and knuckles
  • 1 medium onion, finely diced
  • 2 medium carrots, finely diced
  • 1 stalk celery, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1/3 cup dry sherry or brandy
  • 4 cups seafood stock
  • 1 cup light cream
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp smoked paprika
  • 1 lb cooked lobster meat, cut into bite-sized chunks
  • 2 tbsp fresh lemon juice
  • 2 tbsp fresh chives, finely chopped

Instructions:

  1. Melt butter in a Dutch oven over medium-high heat. Add lobster shells and sauté until they turn a bright orange-red and smell toasted.
  2. Add the onion, carrots, and celery; cook until the vegetables are softened and the onions are translucent.
  3. Stir in the garlic and tomato paste, cooking for 2 minutes until the paste turns a deep mahogany color.
  4. Pour in the sherry or brandy, scraping the bottom of the pot to release the fond, and allow the alcohol to reduce by half.
  5. Pour in the seafood stock, add the bay leaf and smoked paprika, bring to a gentle boil, then lower heat and simmer for 20–25 minutes.
  6. Remove the bay leaf and use tongs to remove the lobster shells.
  7. Transfer the liquid and vegetables to a blender and process until smooth, then pass the mixture through a fine-mesh strainer back into the pot.
  8. Stir in the light cream and heat through gently.
  9. Add the cooked lobster meat and flash-poach in the hot soup for 2-3 minutes until heated through.
  10. Stir in the fresh lemon juice and garnish with chopped chives before serving.