Better-Than-Bisque Lobster Soup

Ingredients

• 2 small live lobsters (1-1 1/4 pounds each)
• 2 medium potatoes (about 3/4 pound), peeled and cut in half
• 1 onion, quartered
• 1 stalk celery, chopped
• 1 carrot, chopped
• 1 clove garlic
• 8 sprigs tarragon or 16 sprigs chervil
• 1 teaspoon fennel seeds
• Pinch of ground red pepper (cayenne), plus additional for garnish (optional)
• 4 vine-ripened tomatoes
• 1/2 cup orzo or long-grained white rice
• 1 cup low-fat milk
• Salt & freshly ground black pepper to taste

Directions

1. In a stockpot, bring 6 cups water to a boil over high heat. Plunge lobsters headfirst into the boiling water, cover tightly and cook for 6 to 8 minutes, depending on their size. Remove the lobsters with tongs (do not discard the cooking water). Separate tails from bodies. Twist off claws and set aside.

2. Return the lobster bodies to the pot along with potatoes, onions, celery, carrots, garlic, half of the tarragon or chervil sprigs, fennel seeds and ground red pepper. Seed and coarsely chop 2 of the tomatoes and add to the pot as well. Bring the mixture to a simmer over medium-low heat and cook gently until the potatoes are very tender, about 40 minutes.

3. Meanwhile, cook orzo or rice in abundant salted water until al dente, 10 to 15 minutes. Drain and rinse under cold water; set aside. Extract the meat from the tails and claws, slice the tail meat into thin medallions, and set aside. Peel, seed and dice the remaining 2 tomatoes; set aside.

4. Remove the potatoes from the broth and let cool slightly. Put the potatoes through a food mill or puree them in a food processor with a little of the lobster broth and reserve.

5. Strain the lobster broth, discarding the remaining solids. Return the strained broth to the pot. (You should have about 4 cups of strained broth; simmer to reduce if necessary.) Add milk, the pureed potatoes and the cooked orzo or rice. Season to taste with salt and pepper. (The soup can be made to this point up to 1 day ahead, and refrigerated.)

6. Heat the broth over low heat until steaming; do not let it boil. Divide the reserved lobster meat and the diced tomatoes among 4 shallow bowls. Ladle the soup into the bowls and garnish with the remaining tarragon or chervil. Dust with ground red pepper, if desired, and serve.

Makes about 8 cups, for 4 servings.

Submitted 6/13/05.
Source: Eating Well, Nov/Dec 1996
Submitted By: Pam Peterson
pjpeters@umich.edu
Better-Than-Bisque Lobster Soup