Lobster soup – the way it was intended to be

Lobster soup recipe

Why are there so few songs written in tribute to the lobster soup?

Lobster soup is for me one of the absolute cornerstones when it comes to mastering The Art of Soup . Not because it is difficult to achieve a great result, but because it requires time, it requires relatively expensive ingredients and it always gets the guests to get down on their knees and their taste buds will build a little temple to remember what you did for generations to come.

The flavors you get out of the shells are so smooth and has a depth that tickles the palate in the far back. The cream enhances the round flavours even more and the typical lobster flavors is extra super tasty because of all the goodies that it have been cooked with.

Personally, I have not cooked lobster soup in ages. Don’t ask me why, it’s not like I never had any shells of various sea-living creatures to extract the flavors from. It’s probably pure laziness that make me all too often consign them to the trash where they transform from smelling wonderful to frighten all living things within a ten meter radius.

Then one day I was asked on the Facebook page for my swedish blog if I had a recipe I could share. In my notebook that has followed me for several years, I found notes that after som deciphering turned out to be a recipe. To ensure that I had not sipped too much cognac when I wrote it, I went to the fish market, bought two lobsters and gave it another try.

Even with high expectations the delight when the first spoon entered my mouth almost made me pass out. 

Lobster soup

Time: Three hours and a little more
Servings: Starter for 4 persons

  • 2 lobsters
  • A dash of oil (don’t use olive oil since it add too much flavour)
  • 1 schallot
  • 1 clove of garlic
  • 1 parsnip
  • 1/2 fresh fennel
  • 2 carrots
  • 1 stalk of celery
  • 1/4 red chili pepper
  • 1 bay leaf
  • 1 tbs tomato purée
  • 100 ml cognac
  • 300 ml white wine
  • 400 ml water
  • 3 tomatoes
  • 400 ml whipping cream
  • Fresh dill for garnish
  • Salt
  • White pepper
  • A pinch cayenne pepper
  1. If the fishmonger didn’t split the lobster for you, now’s the time to give it a try yourself. Make sure you remove the stomach and intestines. Remove all meat (don’t forget the claws!) and save for later.
  2. Prepare all the vegetables by cutting them into rough chunks.
  3. Heat a little oil in a large skillet and fry the shells for a couple of minutes. Break the shell into pieces using a pestle or something similar.
  4. Add the vegetables and the bay leaf. Reduce heat to medium so that the vegetables softens without browning. Add the tomato purée.
  5. Pour the cognac over the shells and vegetables, set it on fire using a matchstick and give it a shake will the flames slowly die out.
  6. Add white wine and water, a little at a time so that the heat in the skillet doesn’t drop to much. Chop the tomatoes coarsely and add them too.
  7. Let simmer without a lid for an hour.
  8. Strain properly (I use a colander and then a fine-meshed sieve) and return to skillet. Keep boiling until reduced by half.
  9. Add cream and let simmer for another thirty minutes.
  10. Finally add salt, white pepper and a pinch cayenne pepper.
  11. Pour soup into hot bowls, add lobster meat and garnish with dill.