Ingredients

The following ingredients have 4 Servings
  • 1 pound lobster meat (chopped into small chunks)
  • 4 tablespoons butter (divided)
  • 1 small onion (diced)
  • 4 cloves garlic (minced)
  • 1 pound russet potatoes (peeled and cut into small chunks)
  • 1 rib celery (diced)
  • 1/3 cup dry white wine
  • 1/3 cup cooking sherry
  • 3 cups Lobster Broth (I used Lobster Better Than Bouillon)
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Old Bay seasoning
  • 1/8 teaspoon red pepper flakes (or more)
  • 1 teaspoon paprika
  • 2 bay leaves
  • 2 cups heavy cream
  • Salt and pepper (to taste)

Instruction

  • Prepare the lobster meat by boiling it on the stove for 10 minutes. Chop it, and set aside 4 larger pieces for garnish. Set aside.
  • Turn the Instant Pot on “Sauté” and Adjust it on “High” or “More”. Next, melt 2 tablespoons of butter and add the onion, cook stirring for 1-2 minutes. Add the garlic and cook for about 30 seconds.
  • Add the potatoes and diced celery.
  • Add the white wine, sherry, lobster broth, the Worcestershire sauce, paprika, Old Bay and red pepper flakes, and cook for another minute.
  • Season with salt and pepper.
  • Once that bubbles, add in the bay leaves and cancel Saute mode. Secure the lid.
  • Pressure Cook the soup for 5 minutes on High Pressure, followed by a quick release when done cooking.
  • Open the lid, select again “Sauté” and Adjust” it on “Medium” or “Normal”. Add the remaining 2 tablespoons of butter and stir it in until it melts, then add in the heavy cream and lobster pieces, stir until it’s all blended together.
  • Discard the bay leaves.
  • Cancel Saute mode and use an immersion blender to cream the soup.
  • Taste and adjust for salt and pepper. Serve and enjoy!