Best 2 Icelandic Lobster Soup Recipes

ICELANDIC LOBSTER SOUP

Steps:

• In a stockpot over medium-high heat, sauté the shrimp and lobster shells until pink.
• Add the sherry and white wine, and simmer until reduced, about 5 minutes.
• Add the rest of the ingredients and enough water to cover, about 6 to 7 cups.
• Simmer (do not boil) uncovered, for an hour, or until reduced to about 4 cups of liquid.
• Strain through a fine mesh cloth. Discard solids.
• For the soup:
• In a large saucepan over medium heat, sauté the shallot in butter until translucent.
• Add the sherry and simmer until reduced by half.
• Add the tomato paste, tomatoes, stock, paprika and thyme. Simmer gently, covered for 20 minutes. Remove the thyme and puree with an immersion blender. Pass soup through a fine mesh cloth or sieve.
• Return to low heat and temper the cream with some of the hot soup, and slowly add to the soup.
• Add salt and pepper to taste.
• Add the lobster and shrimp to the gently simmering soup.
• Simmer for 3 minutes, turn off the heat and cover for 2 to 3 minutes more.
• Serve immediately, garnished with a drizzle of chili oil, and a sprig of thyme.

ICELANDIC LOBSTER SOUP

Steps:

• Melt 6 tablespoons butter in a large pot over medium heat. Add onions, garlic, and salt; cook and stir until onions soften, about 5 minutes. Add lobster shells, mushrooms, apple, red bell pepper, carrots, and tomato paste. Cook and stir until vegetables soften, about 7 minutes. Add water, paprika, curry, tarragon, chili powder, and cayenne pepper. Simmer soup over medium-low heat, uncovered, stirring occasionally, about 2 hours.
• Remove soup from heat; strain liquid through a mesh colander into a bowl to yield about 2 quarts. Discard lobster shells and vegetables. Rinse the pot.
• Melt remaining 4 tablespoons butter in the pot over medium heat. Add flour; mix vigorously into a thick roux, scraping the bottom of the pot, 2 to 3 minutes. Add the strained liquid, 2 cups at a time, mixing well until entirely smooth, about 5 minutes. Stir in heavy cream, maintaining a low simmer. Divide lobster meat evenly into serving bowls; ladle hot soup generously on top.