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This soup takes awhile to cook but it’s worth it.
- 2 steamed lobster tails
- 1 bag of chopped onions
- 2 teaspoons of crushed garlic
- 1 bag baby carrots
- 2 stalks of chopped celery
- 1 ½ cartons of chicken broth
- 2 tablespoons tomato paste
- 1 large carton of heavy cream
- 1 cup of white wine
Remove the meat from the lobster tail and cut into small chunks. Put in a plastic bag and refrigerate.
In an oiled pan, add onions, garlic, carrots, celery and lobster tail shells. Cook on medium low for about ½ hour (do not brown).
Add tomato paste and stir for a couple of minutes. Add wine and cook for 15 minutes.
Add chicken broth. Let simmer for 2 hours.
Drain the broth into a bowl, remove the vegetables and shells from the pan and return broth to the pan. Add heavy cream and simmer for 1 more hour.
When ready to serve, add lobster meat and warm through.