LOBSTER MUSHROOM SOUP RECIPES

Steps:

• Melt the butter in a large saucepan.
• Gently fry the onion, garlic, celery and carrot and cook until softened, which takes about 5 minutes.
• Turn up the heat, tip in the lobster shells and stir vigorously for 2 minutes.
• Pour in the wine, giving it a stir then let it bubble until the liquid has halved.  
• Stir in tomato paste, thyme and bay leaf, then pour in the stock.  
• Let the soup simmer slowly for 30 minutes, allowing the flavours to infuse. 
• Tip the contents into a powerful food processor and blend until the shell pieces are tiny. 
• Cover a big bowl with a large piece of muslin. 
• Pour the contents into the muslin, then squeeze out every last drop out of the shell mixture and discard the leftovers. You will now be left with a smooth soup.
• Return the soup to a saucepan and add the cream and lobster meat. Let the soup heat through, then divide it between 4 bowls. 
• Sprinkle parsley on top and serve immediately with fresh, crusty bread. Enjoy!

Steps:

• In a Dutch oven, add 2 inches water; bring to a rolling boil. Add lobsters, cover, and steam for 8 minutes. Remove lobsters, reserving liquid. When cool enough to handle, remove meat from claws and tail, reserving any juices; refrigerate meat and juices. , In the same Dutch oven, cook carrots and onion in butter over medium-high heat until tender, 5-8 minutes. Stir in tomato paste and cook until it starts to caramelize, about 5 minutes. Add garlic; cook 1 minute. Stir in wine and simmer until reduced by half. Add lobster shells, bodies, reserved cooking liquid, reserved lobster juices and stock. Bring mixture to a simmer; cook 1 hour. Strain mixture, pressing to extract as much liquid as possible; discard shells and solids. , Return liquid to Dutch oven. Add rice and cook until extremely soft, 25-30 minutes. Puree in a blender until smooth. Add cream, thyme, salt and pepper. Bring mixture to very low simmer; add reserved lobster meat and cook until heated through. If desired, sprinkle with additional ground pepper and parsley.