Light Lobster Soup
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Description
A light lobster soup that's great for a starter.
Ingredients
- 4 cups chicken stock
- 2 tablespoons olive oil
- 1 white onion, chopped
- 2 cloves garlic
- 2 teaspoons dried basil
- 1 teaspoon ground black pepper
- ½ teaspoon ground cayenne pepper
- 3 (2 ounce) lobster tails
- 2 eggs
- ¼ cup shredded Parmesan cheese
- 1 cup milk
- 1 (6 ounce) package crab-flavored pollock, chopped, or to taste
Directions
- 1. Heat chicken stock in a large pot over medium heat.
- 2. Heat olive oil in a skillet over medium-high heat. Saute onions until translucent, about 5 minutes. Transfer to the pot with the chicken stock; add garlic, basil, black pepper, and cayenne pepper.
- 3. Separate lobster shells and meat; place shells in the stock; cook until flavor is released, about 15 minutes. Remove shells and discard.
- 4. Place lobster meat in a blender; add eggs and Parmesan cheese. Puree until smooth. Place into the stock; add milk and whisk vigorously. Add pollock. Simmer until flavors meld, about 15 minutes.
Nutrition Facts
serving: 6 cups
calories: 164.7 kcal
carbohydrates: 8.1 g
protein: 12.1 g
saturated fat: 2.6 g
cholesterol: 94 mg
sodium: 1056.4 mg
fiber: 0.4 g
sugar: 4.5 g
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