Lobster Soup Recipe
Lobster Soup Recipe:
History and Fun Facts:
Lobster soup is a delicacy that has been enjoyed for centuries. It is believed to have originated in Europe, particularly in France, where seafood has always been an integral part of their cuisine. The luxurious and rich flavor of lobster makes it a perfect ingredient for creating a hearty and flavorful soup.
Did you know that lobsters were considered food for the poor and prisoners in the past? It wasn't until the mid-19th century when they started to gain popularity and were considered a luxury food item. Today, lobster soup is often served in high-end restaurants and is regarded as a gourmet dish.
Now, let's move on to the recipe itself:
- 1 five-pound lobster
- Milk or cream
- 2 teaspoons of salt
- 1 tablespoon of chopped parsley (optional)
- Cayenne pepper
- 1 egg yolk
- 2 quarts of milk
1. Start by picking the meat from a five-pound lobster. Make sure to remove all the meat from the lobster's body, claws, and legs. Set the meat aside.
2. Pound the lobster meat in a mortar. To make the pounding process easier, add a little milk or cream from time to time. This will help the lobster meat become smooth and easier to work with.
3. Once the pounded lobster meat is perfectly smooth, add two teaspoonfuls of salt, one tablespoonful of chopped parsley (if desired), a pinch of cayenne pepper, and a pinch of mace. Mix everything well.
4. Take out a portion of the mixture, about enough to make a dozen small balls. In a separate bowl, combine this portion of the lobster mixture with one egg yolk. Mix well until the egg yolk is fully incorporated.
5. Heat a small amount of butter in a frying pan. Form small balls from the lobster mixture and carefully fry them in the butter until they are golden brown. Set the fried lobster balls aside.
6. Take the rest of the pounded lobster mixture and mix it with two quarts of milk. Stir well to combine.
7. Pass the lobster and milk mixture through a sieve to remove any lumps or shells. This will ensure a smooth and velvety texture for your soup.
8. Pour the sieved lobster and milk mixture into a saucepan and simmer over low heat for about ten minutes. This will allow the flavors to meld together.
9. Add two ounces of butter to the soup and stir until melted and smooth. This will add richness and a velvety texture to the soup.
10. Finally, pour the lobster soup over the fried balls in the tureen. The fried lobster balls will add a delicious textural contrast to the soup.
11. Serve the lobster soup very hot and enjoy!
If you enjoy lobster soup, you might also like other seafood-based soups such as:
- Crab Bisque: A creamy and flavorful soup made with crab meat and a rich base of cream, butter, and spices.
- Shrimp and Corn Chowder: A hearty soup that combines shrimp and sweet corn kernels in a creamy broth, often with the addition of potatoes and bacon.
- Clam Chowder: A classic New England soup made with clams, potatoes, onions, and bacon, often thickened with a roux or cream.
All of these soups showcase the delicious flavors of seafood and are perfect for seafood lovers. Experiment with different recipes and ingredients to find the one that suits your taste buds the best. Enjoy your soup!