Ingredients
3 tbsp. butter
1 shallot, minced
0.5 cup dry sherry
1 tbsp. tomato paste
1 (14 oz.) can peeled tomatoes
4 cups Shellfish Stock (see below)
3 sprigs thyme
1 tsp. paprika
1 tsp. Old Bombay | Garam Masala
0.5 cup heavy cream
Salt & pepper
3-4 lobster tails
1 lb. shell-on shrimp
Shellfish Stock
2 tbsp. butter
Shells from lobster tails and shrimp
0.75 cup white wine
1 leek, roughly chopped
2 large carrots, peeled and roughly chopped
2 stalks celery, roughly chopped
5 sprigs thyme
5 sprigs parsley
3 bay leaves
1 tsp. peppercorns
2 tsp. salt
7 cups water
For Serving
Crusty bread, preferably rúgbrauð
Heavy cream
Herb oil (optional)
Preparation
For the shellfish stock: In a large pot, melt the butter over medium heat. Add lobster and shrimp shells and cook until they turn red and fragrant, about 5 minutes. Add wine to deglaze, then simmer for an additional 5-6 minutes.
Add the remainder of the stock ingredients and allow to cook, uncovered, for an hour. When done, strain through a fine mesh sieve and set aside.
For the soup: In a medium pot, add butter and shallot and cook until softened and fragrant, about 3 minutes. Pour in sherry and simmer for an additional 5 minutes to allow the alcohol to cook off.
Stir in tomato paste, tomatoes, paprika, and Old Bombay | Garam Masala and mix in well. Add shellfish stock and thyme and allow to simmer for 20-30 minutes.
Puree soup until smooth, then strain through a fine mesh sieve. Return to heat and stir in cream. Season with salt and pepper to taste.
For the poached lobster: Bring a medium pot of water to a boil. Add shelled lobster tails and cook for 4-5 minutes for smaller tails or 6-7 minutes for larger tails. **The tails are slightly undercooked at this point, but will continue to cook in the hot soup when served.
Once cooked, remove from boiling water and transfer to an ice bath immediately. Allow to shock in the ice bath for 30 seconds to 1 minute, then strain out the tails. Chop the meat into 1 inch cubes and set aside.
**You can also prepare the peeled shrimp this way if you want to serve it with the soup, or just save it for another dish.
Portion about 1 cup of lobster meat per bowl, then ladle in soup. Drizzle with heavy cream and herb oil, and serve with a side of crusty bread. Enjoy!
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