Ingredients with Measurements:
- 2 lobsters, cooked and shelled
- 4 tablespoons unsalted butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon saffron threads
- 4 cups fish stock
- 1 cup heavy cream
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Immersion blender or regular blender
Step-by-step instructions:
1. Melt the butter in a large pot over medium heat.
2. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
3. Add the saffron threads and cook for another minute, stirring constantly.
4. Pour in the fish stock and bring to a simmer.
5. Add the cooked lobster meat and let simmer for 10 minutes.
6. Using an immersion blender or regular blender, blend the soup until smooth.
7. Return the soup to the pot and stir in the heavy cream.
8. Season with salt and pepper to taste.
9. Let the soup simmer for another 5 minutes.
10. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 380
Fat: 26g
Carbohydrates: 8g
Protein: 30g
Substitutions for ingredients:
- Instead of fish stock, you can use chicken or vegetable stock.
- Instead of heavy cream, you can use coconut cream or almond milk.
Variations:
- Add diced potatoes or carrots for a heartier stew.
- Use shrimp or crab instead of lobster.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Be sure to remove any shell or cartilage from the lobster meat before adding it to the soup.
- For a richer flavor, use lobster stock instead of fish stock.
- If you don't have an immersion blender, let the soup cool slightly before blending in a regular blender.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with a sprig of fresh parsley.
Garnishes:
Chopped fresh parsley, croutons, or a drizzle of olive oil.
Pairings:
Serve the lobster stew with saffron alongside a crusty baguette and a simple green salad.
Suggested side dishes:
Roasted vegetables, garlic bread, or a side of rice.
Troubleshooting advice:
- If the soup is too thick, add more fish stock or cream to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
Be sure to cook the lobster thoroughly before adding it to the soup.
Food history:
Lobster stew is a traditional New England dish, often served in the colder months.
Flavor profiles:
This lobster stew is rich and creamy, with a subtle hint of saffron.
Serving suggestions:
Serve the lobster stew as a comforting and elegant main course for a dinner party.
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