Ingredients

The following ingredients have 6 Servings
  • 6 cups homemade lobster stock
  • 2 pounds lobster meat, roughly chopped
  • 5 tablespoons extra-virgin olive oil
  • 3 stalks celery, diced
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 28 oz can san marzano tomatoes, drained and crushed
  • 1 cup dry white wine
  • 1 tablespoon dry basil
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • red pepper flakes, to taste
  • salt, to taste
  • 1 bunch fresh basil leaves, torn
  • 1 small bunch chives, finely chopped
  • 6 slices crusty italian peasant bread

Instruction

  • In a large pot, heat 4 tbsp of the oil over medium heat. Sweat celery, onion and garlic with a pinch of salt.
  • Add the crushed tomatoes and dry basil. Season the tomatoes with salt and cook for another minute. Add wine and let simmer for 10 minutes.
  • Add lobster stock and continue to simmer for 30 minutes, and then lower the heat.
  • In a small saucepan, melt the butter and remaining 1 tbsp of oil. Add the flour and cook for a minute, stiring. Gradually whisk in the milk, continuously stirring. Once the mixture begins to thicken, add it to the soup.
  • Add raw lobster meat to the soup and let cook just through, about 2 minutes.
  • Transfer half of the soup to a blender. Blend until smooth and return to the soup pot. Check for seasoning.
  • Grill slices of bread and place one slice at the bottom of each individual bowl. Pour soup into the bowls, garnish with a sprinkling of red pepper flakes, torn basil and chopped chives. Add a drizzle of your best quality extra-virgin olive oil, and serve.