Lobster Fish Soup Recipes

Steps:

• In a large pot, bring the chicken broth and water to a boil.
• Chop up the lobster meat into small pieces and add it to the boiling liquid.
• Cover, turn down the heat and let simmer.
• In a skillet, heat a tbl of the olive oil and add celery, onion and garlic.
• Saute over medium heat, taking care not to brown.
• Add the tomatoes, wine and basil and saute for another 5-10 min.
• Add this to the lobster mixture and continue to simmer the soup for 30 minutes covered, over very low heat.
• In a medium saucepan, melt the butter and mix in the remaining olive oil, then the flour.
• Whisk in the milk gradually, stirring continuously.
• When it begins to thicken (just when it begins, not when it gets real thick) stir this mixture gradually into the simmering soup.
• Be sure the soup does not boil after this point but is stirred and simmered over very low heat.
• Remove half of the soup and blend it in a high-speed blender until smooth.
• Half of the soup should retain flakes of the tender lobster meat and chopped vegetables.
• Mix in the blended soup with the lobster mixture.
• Season with salt& pepper.
• Serve this soup with fresh Italian bread.

Steps:

• place live lobster in deep pot of cold salted water and vodka to anesthetize lobster
• close pot to prevent escape gradually raise temperature from cold to warm to boiling.
• Lobster is ready when it stops moving and shell is bright red.
• remove lobster shell and reserve the meat.
• In another deep pot put fish broth and tomato juice.
• add lobster meat in broth simmer broth.
• wash and remove beard from oysters.
• in another pot place oysters in salted water bring to swift rapid boil until shells open.
• remove oyster flesh from shells and add to simmering broth.
• cut tuna fillet into chunks add to simmering broth.
• add saffron to broth add red and white wine.
• close pot bring to boil then reduce back to simmer.
• let simmer 3 hours serve hot with garlic bread.

Steps:

• Melt butter or margarine in a saucepan. Stir in flour, salt, pepper, and celery flakes; blend well. Very slowly mix in milk and chicken stock. Add cold lobster, onion, parsley. Cook for about 10 minutes over medium heat.
• Add cream to desired consistency, and reheat. Season to taste.