Ingredients:
4-6 (6 oz.) wild lobster tails
2 Tbsps unsalted butter
1 tablespoon Extra virgin olive oil
4 garlic cloves, minced
2 carrots, peeled and finely chopped
2 stalks celery, finely chopped
2 green onions, finely chopped
1 bay leaf
1 teaspoon fresh chopped thyme
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon sea salt
½ teaspoon black pepper
2 Tbsps tomato paste
3 Tbsps organic all-purpose flour (gluten-free option available)
¼ cup white cooking wine
1 ½ cups organic heavy cream (dairy-free option: substitute with coconut cream)
4 ½ cups organic veggie stock (or seafood stock)
Directions:
Prepare the Lobster Tails: Preheat your oven to 400°F. Lightly grease a 10-inch or 12-inch oven-safe
skillet. Slightly crack lobster shell, remove most of the meat without detaching shell completely. Place
lobster tails in skillet, brush with melted butter, season with salt and black pepper, and bake for 10-15
minutes. Let cool slightly, remove meat from shells, and cut into chunks.
Make the Soup: In a dutch oven, heat butter and olive oil over medium-high. Add garlic, sauté until
fragrant. Add green onions, carrots, celery, thyme, parsley, basil, oregano, paprika, salt, and pepper,
cooking until vegetables are tender. Stir in flour and tomato paste. Add stock, heavy cream, and wine,
stirring to combine. Bring to a boil, then reduce heat and simmer for 5 minutes. Blend until smooth
using a hand-blender. Add lobster meat and bay leaf, simmer for another 5 minutes. Remove bay leaf
and serve.
Prep Time: 25 minutes | Cooking Time: 45 minutes | Total Time: 70 minutes
Kcal: 464 kcal | Servings: 4