Shelly's Recipe

LOBSTER SOUP

Category: Soups

6 tbsp clarified butter
1 onion (about 8 oz), peeled and diced small
1 leek (about 7 oz), cleaned and sliced thin
2 ribs celery, washed and sliced thin
1 fennel bulb (about 8 oz), cleaned and sliced thin
2 bay leaves
1/8 tsp cayenne pepper
4 sprigs fresh thyme
2 to 3 large cloves garlic (about 1 ounce), peeled and sliced thin
1 sprig (about 6 inches long) fresh tarragon
1 tbsp sweet paprika
1/4 cup brandy
1 1/2 cups dry sherry
6 cups chicken stock
2 tsp kosher salt, plus salt to taste (divided)
1/2 tsp freshly ground black pepper, plus pepper to taste (divided)
2 live Maine lobsters (1 1/4 pounds each)
2 tbsp fresh chopped chives for garnish

Place a large sauce pot over medium heat. When hot, add clarified butter. Add onion, leek, celery, fennel, bay leaves, cayenne, thyme, garlic and tarragon and let cook slowly, stirring, 8 to 10 minutes. Do not brown vegetables. Add paprika and stir in. Add brandy and sherry and cook until reduced by half. This will take 5 to 10 minutes. Add chicken stock, 2 teaspoons salt and ½ teaspoon pepper. Cover and bring to a simmer.

Plunge a knife through the center of the heads of both lobsters and remove any rubber bands on claws. Place lobsters in liquid, return to a simmer and simmer 5 minutes. Remove lobsters and, when cool enough to handle, remove lobster meat from shells. Reserve meat.

Place all shells and accumulated liquid back in pot and simmer 30 minutes. Strain liquid, taste and reduce it slightly to concentrate flavor, if desired. Season with additional salt and pepper to taste if desired.

Divide lobster tails in two lengthwise. Place tails, claws and remaining arm meat in soup off of fire 1 to 2 minutes to reheat. Divide lobster among four bowls and pour broth around. Garnish with chives. Serves 4