Lobster Soup

Puerto Rican Lobster Soup Recipe with White Wine and Spices

Region / culture: Puerto Rico | Preparation time: 20 minutes | Cooking time: 35 minutes | Servings: 6

Introduction

Lobster soup is a delicious and hearty dish that is perfect for a special occasion or a cozy night in. This recipe combines the rich flavors of lobster with a variety of vegetables and spices to create a flavorful and satisfying soup.

History

Lobster soup has a long history and is a popular dish in many coastal regions around the world. Lobster has been enjoyed as a delicacy for centuries, and soup made from lobster meat and shells has been a favorite way to enjoy this luxurious ingredient.

Ingredients

3 lb (1.36 kg) of lobster meat
3 tsp annatto seed oil
1 cup of chopped onion
0.75 cup of chopped green bell pepper
2 cloves of garlic, chopped
0.5 cup of chopped celery
0.5 cup of thinly sliced carrot
1 cup of calabaza
1 cup of dry white wine
4 medium tomatoes, peeled, seeded, and chopped
2 cups of uncooked white rice
3 cups of stock (lobster, fish, or chicken) made from lobster shell
0.25 cup of small pimento-stuffed olives
0.5 tsp of ground black pepper
1 tsp of ground dry oregano
1 tbsp of capers
2 tsp of paprika
2 tsp of cumin
1 pinch of saffron
2 bay leaves
3 leaves of culantro
salt to taste
3 sprigs of sliced green scallions

How to prepare

If you have sofrito, add it to the kettle and bring it to heat. Then, add the celery, carrots, tomatoes, calabaza, wine, stock, etc.
To start from scratch, add the annato seed oil to the soup kettle and bring it to heat. Sauté the onion and green bell pepper until soft. Then, add the garlic, celery, carrots, calabaza, tomatoes, white wine, fish or lobster stock, and the 2 cups of rice.
Also, add the bay leaves, paprika, caper, cumin, salt, pepper, and a pinch of saffron. Finally, add the cilantro, oregano, and the lobster meat.
Cover and let it simmer for about 35 minutes.
Serve in deep bowls and sprinkle scallion and culantro for garnish.

Variations

Add additional vegetables such as corn or peas for a different flavor profile. You can also add a splash of cream for a richer soup.

Cooking Tips & Tricks

When making lobster soup, it is important to use fresh lobster meat and shells for the best flavor. Be sure to simmer the soup slowly to allow the flavors to meld together, and adjust the seasonings to taste before serving.

Serving Suggestions

Serve lobster soup with crusty bread or a side salad for a complete meal.

Cooking Techniques

Simmer the soup slowly to allow the flavors to meld together and develop a rich and complex flavor.

Ingredient Substitutions

You can use shrimp or crab meat in place of lobster if desired.

Make Ahead Tips

Lobster soup can be made ahead of time and reheated before serving. Store leftovers in the refrigerator for up to 3 days.

Presentation Ideas

Garnish lobster soup with fresh herbs such as parsley or chives for a beautiful presentation.

Pairing Recommendations

Serve lobster soup with a crisp white wine or a light beer for a delicious pairing.

Storage and Reheating Instructions

Store leftover lobster soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Nutrition Information

Calories per serving

This lobster soup recipe contains approximately 350 calories per serving.

Carbohydrates

This lobster soup recipe contains approximately 45 grams of carbohydrates per serving.

Fats

This lobster soup recipe contains approximately 12 grams of fat per serving.

Proteins

This lobster soup recipe contains approximately 25 grams of protein per serving.

Vitamins and minerals

Lobster is a good source of vitamins and minerals, including vitamin B12, zinc, and selenium.

Alergens

This lobster soup recipe contains shellfish and may not be suitable for those with shellfish allergies.

Summary

Lobster soup is a rich and flavorful dish that is high in protein and low in carbohydrates. It is a great option for a special occasion or a cozy night in.

Summary

Lobster soup is a delicious and satisfying dish that is perfect for a special occasion or a cozy night in. This recipe combines the rich flavors of lobster with a variety of vegetables and spices to create a flavorful and hearty soup that is sure to impress.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a cold winter evening, and I was browsing through an old cookbook that had been passed down to me from my own grandmother. As I flipped through the pages, a picture of a steaming bowl of lobster soup caught my eye. The vibrant red color of the broth, the chunks of tender lobster meat, and the fragrant herbs and spices all seemed to jump off the page.

I had never made lobster soup before, but something about it spoke to me. I could almost smell the salty ocean breeze and taste the rich, luxurious flavors. I knew I had to try making it myself.

I had always been passionate about cooking, and over the years I had collected recipes from various places and people. Some were handed down through generations of my family, while others were discovered in cookbooks, magazines, or even scribbled on scraps of paper. Each recipe held a special place in my heart, a memory of a time and a place, a person or an event.

But this lobster soup recipe was different. It was a challenge, a new adventure waiting to be explored. I could almost hear my grandmother's voice whispering in my ear, urging me to step out of my comfort zone and try something new.

I set to work gathering the ingredients for the lobster soup. Fresh lobster meat, of course, was the star of the show. I also needed onions, garlic, tomatoes, herbs, and spices to create the base of the soup. The recipe called for a splash of white wine and a dollop of cream to add richness and depth of flavor.

As I chopped, diced, and sautéed, the kitchen filled with the tantalizing aroma of garlic and onions mingling with the sweet scent of tomatoes. I could feel my excitement growing as I added the lobster meat to the pot, watching it turn from a dull gray to a vibrant red as it cooked.

Finally, it was time to add the white wine and let the soup simmer and mingle, the flavors melding together to create a delicious symphony of taste. Just before serving, I stirred in a generous dollop of cream, giving the soup a velvety texture and a luxurious finish.

As I ladled the steaming soup into bowls and garnished it with fresh herbs, I couldn't wait to taste the fruits of my labor. I lifted a spoonful to my lips, savoring the first mouthful of the rich, flavorful broth. It was everything I had hoped for and more – a taste of the sea, a hint of decadence, a warmth that filled me from the inside out.

I knew in that moment that this lobster soup would become a new favorite in my repertoire of recipes. It was a dish that brought together the best of my culinary skills and my adventurous spirit, a dish that spoke to my love of cooking and my desire to create something special.

And as I sat at the table, savoring each spoonful of soup and relishing the memories of how I had discovered this recipe, I couldn't help but think of my grandmother. I could almost hear her laughter and feel her presence in the kitchen, guiding me with her wisdom and her love.

In that moment, surrounded by the warmth and comfort of my kitchen, I knew that this lobster soup would not just be a recipe in a book – it would be a story, a memory, a connection to the past and a promise for the future. And I would cherish it, and all the recipes that had brought me joy and fulfillment over the years, for as long as I lived.