Name: Light Cream of Lobster Soup
Yield: Makes 8 First-Course Servings
Ingredients: 1 small carrot, chopped; 1 cup heavy cream; 2 tablespoons olive oil; small croutons; 1 medium-size onion, chopped; 4 lobster culls, 1-¼ pounds each; salt and pepper; lobster butter; 5 cups fish or chicken broth or water; 1 garlic clove, crushed; 10 medium-size tomatoes; 2 tablespoons finely chopped parsley leaves; 2 teaspoons chopped fresh tarragon leaves

Preparation info

Makes
8
First-Course Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

This is a soup I often serve to out-of-town guests who delight in the flavor of lobster and love eating it in as many forms as possible. The soup has almost the same flavor as a bisque but unlike classic bisques, which are thickened with rice or bread crumbs, it has a lighter texture and a fresher taste.

Cream of lobster soup can be made up to 3 days in advance.