Spicy Lobster Soup
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This spicy lobster soup is one of my favorite dishes to make when I want to impress without spending hours in the kitchen. With just an hour from start to finish, you get restaurant quality results at home. Lobster is packed with selenium, which supports your immune system, and combined with fresh vegetables and a kick of spicy sauce, every bowl feels like a special occasion. The best part? It's surprisingly simple to pull together, and most of the ingredients are probably already in your pantry. Trust me, once you make this, you'll be craving it constantly.
Ella x
Ingredients
- 600 globster chunks(chilled)
- 800 gpotatoes(peeled, diced)
- 400 gcarrots(peeled, diced)
- 200 gonions(chopped)
- 8 clovesgarlic(minced)
- 200 gleeks(chopped)
- 100 gred pepper(diced)
- 20 gtomato paste(mixed with water)
- 400 mlfish stock(homemade or store-bought)
- 150 mlheavy cream(optional)
- 20 gspicy sauce(store-bought or homemade)
- 5 gpaprika(smoked or sweet)
- 5 gsalt(freshly ground)
- 2 gblack pepper(freshly ground)
- 20 gbutter(for serving)
Detail level
Instructions
- 1
In a large pot, melt the butter over medium heat. Add the chopped onions, minced garlic, and diced carrots. Cook until the vegetables are tender, about 10 minutes.
- 2
Add the peeled and diced potatoes, chopped leeks, diced red pepper, tomato paste mixed with water, fish stock, and paprika to the pot. Stir to combine.
- 3
Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes, or until the potatoes are tender.
- 4
Using two forks, break down the chilled lobster chunks into bite-sized pieces and add them to the pot. Simmer for an additional 10 minutes, or until the lobster is cooked through.
- 5
Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth, then return it to the pot.
- 6
Season the soup with salt, black pepper, and spicy sauce. Taste and adjust the seasoning as needed.
- 7
If desired, stir in the heavy cream and simmer for an additional 2-3 minutes, or until heated through.
- 8
Ladle the soup into bowls and serve hot, with a pat of butter on top.
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