NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- lobster, cooked tail meat1 1/2 cup
- chicken stock2 cup
- heavy cream2 cup
- dill, fresh12 sprig
- lemon juice, freshly squeezed1/4 cup
- olive oil1 tbsp
- celery, finely diced1/4 cup
- onion, finely diced1
- garlic, minced1 tbsp
- salt
- black pepper, freshly ground
- bay leaves3
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Heat oil in a large pot over medium high heat. Add celery, onion, and garlic and sauté until garlic is golden and onions are translucent.
Add remaining ingredients, 1 tsp salt, and freshly ground black pepper. Remove bay leaves and reserve.
Purée soup until smooth using an immersion blender.
Add bay leaves and bring to a boil. Reduce heat to medium low and cook 10 minutes.
Remove bay leaves and ladle into individual bowls. Grind on some black pepper and sprinkle with some dill, if desired, before serving.
