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Creamy Maine Lobster Broth
- Makes
6 to 8
servings ( 2 cups ) - Difficulty
Medium
Published 1999
Lobsters and cream is a luxurious combination, intensified here in the form of a canapé soup. I froth the broth before serving it.
When you are preparing lobsters, save the bodies to make this broth (freeze them if need be for future use). This is a very rich soup, best served in small portions.
Ingredients
¼ cup 3 12 ounces
Method
Heat the oil in a large rondeau, or deep straight-sided braising pan. Add the lobster shells and sear over medium-high heat for 1 to 2 minutes per side, until they turn red. (If your pot is not big enough to accomplish this easily, do it in two batches.) Add the tomatoes, carrots, and tarragon, cover the shells and vegetables with water, and bring to a boil. Skim off any impurities that rise to
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