Ingredients You'll Need
- 5 2-3 Ounce Canadian Atlantic Lobster Tails, split in half
- 2 cups water
- 1 tbsp. kosher salt
- 2 tbsp. extra virgin olive oil
- 1 vidalia onion, diced
- 1 fennel bulb, sliced thin
- 1 garlic clove, crushed
- 2 tbsp. tomato paste
- 2 cups dry white wine
- 1 tbsp. fresh thyme
- 1 bay leaf
- 1 tsp. paprika
- 1 tsp. cayenne pepper
- 3 cups chicken broth
- 1 14 oz. can diced & roasted tomatoes
- 1/4 cup heavy whipping cream
- 1/2 cup half and half
- 1 tsp. fresh lemon juice
Directions
- In a large pot, steam the lobster tails, shell-side down, in salted water for 5 minutes, or until cooked through
- Using tongs, transfer tails to a plate and allow to cool
- Reserve the steaming water for the stock
- When the lobsters are cool enough to handle, remove the meat from the shells and set aside
- In a large pot, heat the olive oil over medium-high heat
- Add onion to the pot and cook until translucent
- Add the fennel and cook until softened
- Stir in the garlic and continue cooking for 1 minute
- Add tomato paste and cook until mixture becomes a deep, red colour
- Add the wine to the pot and deglaze, scraping the bottom of the pan to release the brown bits
- Stir in the thyme, bay leaf, paprika, cayenne pepper, chicken stock, reserved liquid and tomatoes
- Return shells to the pot and allow the mixture to simmer for 45 minutes
- Remove the shells from the broth and blend the mixture with a blender until smooth
- Stir in the cream, half and half and lemon juice
- Chop the lobster into bite sized pieces and divide among your soup bowls
- Ladle the soup over the lobster meat and serve immediately
