Lobster Broth
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This lobster broth is one of my favorite dishes to make when I want something special but don't want to spend all day in the kitchen. With just an hour of your time, you'll have a luxurious, restaurant quality soup that feels like a treat. The beauty of this recipe is how forgiving it is, using simple aromatics and chicken stock as your base, which keeps costs down compared to making lobster stock from scratch. Lobster is packed with selenium, a powerful antioxidant that supports your immune system, and the white wine adds wonderful depth without requiring any fancy ingredients. It's the kind of dish that looks impressive but comes together easily, making it perfect for weeknight dinners or impressing guests.
Ella x
Ingredients
- 400lobster meat
- 2 stickscarrots
- 2 stickscelery
- 1 pieceonion
- 3 clovesgarlic
- 1 Lchicken stock
- 200 Lwhite wine
- 100 Lheavy cream
- 2 sprigsparsley
- 2 leavesbay leaves
- 1 teaspoonsalt(to taste)
- 1 teaspoonblack pepper(to taste)
Detail level
Instructions
- 1
In a large pot, combine the lobster meat, carrots, celery, onion, and garlic.
Tip: Mince the onion and garlic before adding to the pot.
- 2
Pour in the chicken stock, white wine, and heavy cream.
Tip: Use a good quality chicken stock for the best flavor.
- 3
Bring the mixture to a boil, then reduce the heat to a simmer and cook for 20 minutes.
Tip: Skim off any impurities that rise to the surface.
- 4
Stir in the parsley, bay leaves, salt, and black pepper.
Tip: Use the bay leaves to add depth to the broth.
- 5
Let the broth simmer for an additional 10 minutes to allow the flavors to meld.
Tip: Strain the broth before serving, if desired.
- 6
Ladle the lobster broth into bowls and serve hot.
Tip: Garnish with additional parsley, if desired.
- 7
Serve immediately and enjoy!
Tip: This broth is best served fresh, but it can be refrigerated or frozen for later use.
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