Icelandic Lobster Soup recipe

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Ingredients

10 tablespoons butter, divided
2 large onions, coarsely chopped
5 cloves garlic, coarsely chopped
2 tablespoons salt
2 pounds lobster tails - shelled, meat coarsely chopped, and shells reserved
8 button mushrooms, chopped
1 Red Delicious apple, coarsely chopped
1 red bell pepper, coarsely chopped
4 carrots, coarsely chopped
¼ cup tomato paste
3 ½ quarts water
2 tablespoons ground paprika
2 tablespoons curry powder
2 tablespoons dried tarragon
2 teaspoons chili powder
2 teaspoons ground cayenne pepper
¼ cup all-purpose flour
1 cup heavy whipping cream

Nutrition Info

275.6 calories
carbohydrate: 12.6 g
cholesterol: 97.8 mg
fat: 19.4 g
fiber: 2.7 g
protein: 14.3 g
saturatedFat: 11.7 g
servingSize: -
sodium: 1537.3 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

12 servings

Recipe Note

This recipe is a delicious Icelandic specialty. It is served by families during the winter holidays and is a restaurant specialty in coastal towns around the island. After a vacation to Iceland, I searched fervently for the recipe, and through research with trial and error, came up with this very authentic version. The soup is best enjoyed with slices of baguette.

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