Fish, Holiday, Seafood, Soups
½ stick butter
1 onion chopped
1 clove garlic minced
1 carrot chopped
1 bay leaf
1/2 teaspoon dried thyme
1 cup white wine
1/2 cup dry sherry
1 can diced tomato or 6-oz can tomato paste
6 cups chicken stock
4 teaspoons Penzey's Seafood Soup Base
fresh parsley chopped
Old Bay seasoning to taste
3-6 lobster tails cooked, reserve shells
1 cup heavy cream
Remove meat from cooked lobster tails. Set aside.
Melt butter in a large heavy stockpot; add onion, garlic, carrot, bay leaf & thyme. Cook, stirring occasionally, until the onion softens. Add the empty lobster shells, wine and tomatoes or tomato paste. Cook, stirring, for about 5 minutes. Add stock, sherry, lemon zest, Old Bay, Tabasco and bring to boil. Reduce heat & simmer for 30 minutes.
Remove the bay leaf & lobster shells. Discard.
Remove from heat, and using an immersion blender, process the soup until smooth. Return to heat, adding cream and lobster meat. Check for seasoning. Sprinkle with parsley and serve with rustic crusty bread.