Ingredients
Scale
- 4 (4-ounce) Maine lobster tails, split in half
- 2 cups water
- 1 tablespoon kosher salt
- 2 tablespoons extra virgin olive oil
- 1 Vidalia onion, diced
- 1 fennel bulb, sliced thin
- 1 garlic clove, crushed
- 2 tablespoons tomato paste
- 2 cups Chardonnay or other dry white wine
- 1 tablespoon fresh thyme
- 1 bay leaf
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 3 cups reduced sodium chicken broth
- 1 (14-ounce) can fire-roasted diced tomatoes
- 1/4 cup heavy whipping cream
- 1/2 cup half and half
- 1 teaspoon fresh lemon juice
Instructions
- Steam the lobster tails in boiling salted water for about 5 minutes.
- Cool and remove the lobster meat from the shells.
- Sauté the onion, fennel, and garlic in olive oil until softened.
- Add tomato paste and cook until colors deepen.
- Pour in the Chardonnay, scraping the bottom of the pot.
- Add thyme, bay leaf, spices, reserved lobster water, chicken broth, and tomatoes; simmer for 45 minutes.
- Remove shells and bay leaf, blend the mixture until smooth.
- Stir in cream, half and half, lemon juice, and lobster meat.
- Serve in bowls, garnished with fennel fronds.
Notes
Use fresh lobster for the best flavor.
Make sure to deglaze the pot to lift flavors.
Adjust cayenne for desired spice level.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 4
- Sodium: 800
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 2
- Protein: 25
- Cholesterol: 75