- 1pound cold water lobster tailsfreshly thawed
- 4tablespoons butter
- 1tablespoon olive oil
- 1 oniondiced (I use my food processor)
- 2 carrotdiced (I use my food processor)
- 3 celery stalksdiced (I use my food processor)
- 3/4teaspoon salt
- 1/4teaspoon pepper
- 3tablespoons tomato paste
- 2teaspoons Worcestershire sauce
- 3-4 garlic clovesminced
- 1tsp EACH dried parsley, dried tarragon
- 1/2tsp tsp EACH dried thyme, paprika
- 2 1/2cups clam juice(2 8 oz. bottles)
- 1 1/2cups low sodium chicken broth
- 2 bay leaves
- 1tablespoon cornstarch
- 3cups half and half
- 1/8teaspoon cayenne pepper
Par-Boil lobster tails
Fill a large stockpot or Dutch oven half way up with water. Bring to a boil then season with ½ tablespoon salt. (While I’m waiting for the water to boil, I chop my veggies in the food processor). Reduce heat slightly and keep water at a gentle boil. Carefully add lobster tails and boil just until tails turn red, about 2-4 minutes depending on size. We don’t want to cook the lobster meat all the way because we are going to sauté it in butter later. Remove tails with tongs or a slotted spoon to a cutting board. Reserve 1 cup liquid and discard the rest.
Place the lobsters belly sided own on a cutting board. Use a sharp pair of kitchen shears to cut straight down the middle of the shell from the head to the fin. Pry the shells open with your fingers and remove the meat. Chop the meat into large bite-size pieces, cover and refrigerate. Cut the lobster shells with the kitchen shears into large pieces (about 3-inches).
Make lobster stock
Melt butter with olive oil over medium heat in the now empty pot. Add lobster shells and cook for 2 minutes to develop the flavor. Stir in onions, celery, carrots, salt and pepper and cook an additional 8 minutes, stirring occasionally. Stir in tomato paste, Worcestershire sauce, tarragon, parsley, thyme, paprika and garlic; cook one minute. Add clam juice, chicken broth and bay leaves; cover and bring to a boil. Uncover and reduce to a simmer over medium-low for 25 minutes, stirring occasionally (it will be thick).
Add soup contents to a colander (not a fine mesh sieve) over a large bowl. Pick out noticeable shells. Turn the colander slightly on its side so we can use the larger side holes. Force all of the contents except the shells through the holes by pressing down with a spatula; discard lobster shells.
Add strained contents to a high-powered blender along with half and half and cornstarch. Blend until smooth using the soup setting.
Add soup back to the stockpot. Stir in cayenne pepper. Bring to a simmer until it reaches desired consistency. For a thinner soup, stir in some reserved lobster stock. Taste and season with additional salt and pepper to taste (I like more pepper). At this point you can refrigerate or continue if ready to serve.
Heat lobster in butter
When ready to serve, melt 1 tablespoon unsalted butter in a skillet over medium heat. Add lobster meat and season with freshly cracked salt and pepper. Cook while stirring, just until coated in butter and cooked through, 1 to 2 minutes.
Add lobster meat.
Stir lobster meat into soup. Serve immediately.