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Ingredients
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6 cups
homemade lobster stock
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2 pounds
lobster meat, roughly chopped
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5 tablespoons
extra-virgin olive oil
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3
stalks celery, diced
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1
large onion, diced
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2
cloves garlic, minced
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1
28 oz can san marzano tomatoes, drained and crushed
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1 cup
dry white wine
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1 tablespoon
dry basil
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2 tablespoons
unsalted butter
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2 tablespoons
all-purpose flour
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1 cup
whole milk
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red pepper flakes, to taste
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salt, to taste
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1 bunch
fresh basil leaves, torn
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1
small bunch chives, finely chopped
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6
slices crusty italian peasant bread
Directions
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In a large pot, heat 4 tbsp of the oil over medium heat. Sweat celery, onion and garlic with a pinch of salt.
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Add the crushed tomatoes and dry basil. Season the tomatoes with salt and cook for another minute. Add wine and let simmer for 10 minutes.
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Add lobster stock and continue to simmer for 30 minutes, and then lower the heat.
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In a small saucepan, melt the butter and remaining 1 tbsp of oil. Add the flour and cook for a minute, stiring. Gradually whisk in the milk, continuously stirring. Once the mixture begins to thicken, add it to the soup.
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Add raw lobster meat to the soup and let cook just through, about 2 minutes.
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Transfer half of the soup to a blender. Blend until smooth and return to the soup pot. Check for seasoning.
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Grill slices of bread and place one slice at the bottom of each individual bowl. Pour soup into the bowls, garnish with a sprinkling of red pepper flakes, torn basil and chopped chives. Add a drizzle of your best quality extra-virgin olive oil, and serve.
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