Luscious Lobster Tail Soup Recipe
If you feel like making something with seafood, but you are unsure exactly what to make, how about combining a selection of seafood instead of just using one kind? This recipe features a mixture of ocean delights and you can buy pound-bags of frozen assorted seafood, such as clams, squid, shrimp, mussels, and scallops.
It is easiest to buy the ready-shelled kind, so you can just tip it all into the soup without having to peel or shell anything. Leave the bag in the refrigerator overnight to thaw, and then drain it well in a colander before using. All the seafood has a similar cooking time (just a few minutes) so you can add it all at the same time. As well as the seafood, the soup features lobster tails, and they are spectacular. You can steam those while the chowder is cooking, and have everything ready at the same time.
The soup is rich and creamy, flavored with potatoes, chicken stock, and celery. It goes beautifully with the classic lobster tails which are steamed over salted water. This makes a great entrée for four people if you serve a green salad and some crusty bread on the side, or a hearty appetizer if you serve it by itself.
- 1 lb thawed mixed raw seafood
- 6 fl oz heavy cream
- 1 finely chopped celery rib
- 1½ pints chicken stock
- 2 tablespoons chopped fresh parsley
- 1 lb peeled, chopped potatoes
- Salt and black pepper, to taste
- 4 lobster tails, 6 oz each
- 1 tablespoon salt
- Water, as needed
- Boil the potatoes and celery in the chicken stock for 10 minutes or until tender.
- Add some water if the chicken stock does not cover the veggies.
- Puree in a blender or food processor, and then return to the pan.
- Add the cream and seafood.
- Cook for 3 minutes or until the seafood is cooked through, stirring often.
- Do not let the mixture boil.
- Season to taste if required.
- While the soup cooks, steam the lobster tails.
- Put an inch of water in the bottom of a pot and bring it to a boil.
- Add the salt and put a steamer insert in the pot so it is just above the water level.
- Add the lobster tails to the rack and cover the pot.
- Cover and steam for 8 minutes without lifting the lid.
- Serve the soup with the lobster tails on top.
- Sprinkle parsley over the soup.
How impressive does this look? Just imagine getting served a bowl of this; you could be in a fine restaurant anywhere in the world. If the price tag for such a dish puts you off ordering it in a restaurant, why not make this yourself at home? Do not be put off by the ingredients. You will only need four lobster tails and a pound bag of frozen seafood, so it is not that expensive to make. Also, the recipe is very simple. The lobster will steam in one pot (resist the urge to peek!) and the chowder will cook in another. Then you simply combine them and scatter some parsley on top to complete the dish.
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