How to Cook Lobster Head Soup: A Simple Recipe – Seaco Online
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How to Cook Lobster Head Soup: A Simple Recipe

If you're looking for a rich and flavourful soup that's perfect for any occasion, then you might want to try making lobster head soup. This soup is made from the heads of lobsters, which are often discarded but can be used to create a delicious and nutritious broth.

With a few simple ingredients and some basic cooking skills, you can create a soup that's sure to impress your family and friends.

A pot simmers on a stove. Lobster heads and shells boil in a fragrant broth with vegetables and herbs

To make lobster head soup, you'll need to start by preparing the lobster. This involves removing the meat from the body and claws and setting it aside for later use.

You'll then need to remove the head and shell from the body, being careful to keep the tomalley and roe intact. These are the parts of the lobster that will give your soup its rich flavour and colour.

Once you've prepared the lobster, you can start crafting the soup base. This involves sautéing some vegetables, such as onions, carrots, and celery, in butter or oil until they're soft and fragrant.

You'll then add the lobster heads and shells, along with some herbs and spices, and simmer everything together to create a rich and flavourful broth.

So why not give lobster head soup a try and see for yourself how delicious it can be?

Key Takeaways

  • Lobster head soup is a rich and flavourful soup that's perfect for any occasion.
  • To make lobster head soup, you'll need to prepare the lobster and then craft the soup base.
  • Lobster head soup is a great way to use up the heads and shells of lobsters and create a nutritious and delicious broth.

Preparing the Lobster

A lobster is being prepared for head soup, with its shell being cracked open and its meat being extracted

Before you start making the lobster head soup, you need to prepare the lobster properly. Here are some tips to help you get started.

Selecting and Handling Fresh Lobster

When selecting fresh lobster, make sure you choose ones that are still alive. The lobster should be active and moving, with its tail curling under its body.

If you're buying pre-cooked lobster, make sure it's still fresh and hasn't been sitting in the store for too long.

When handling fresh lobster, make sure you're careful. Lobsters have sharp claws and can be quite aggressive.

Use kitchen shears to remove the rubber bands from the claws, and then hold the lobster firmly by the body to avoid getting pinched.

Extracting Meat and Preserving Shells

To extract the meat from the lobster, start by twisting off the claws and legs. Use kitchen shears to cut through the shell and remove the meat.

Then, twist off the tail and remove the meat from the shell. You can use the meat in the soup or set it aside for other dishes.

Don't throw away the lobster shells! They're full of flavour and can be used to make a delicious stock for the soup.

To preserve the shells, rinse them under cold water and pat them dry. Store them in an airtight container in the freezer until you're ready to use them.

Crafting the Soup Base

Lobster head simmering in a pot with aromatic vegetables and herbs, creating a rich and flavorful soup base

To make a rich and flavorful lobster head soup, you need to start with a good soup base. Crafting the soup base is the most important step in making lobster head soup. Here's how to do it:

Creating Homemade Lobster Stock

The first step in making the soup base is to create a homemade lobster stock. To do this, you will need to use the lobster heads and shells. The lobster heads contain the most flavor, so be sure to use them.

To make the stock, place the lobster heads and shells in a large pot and cover them with water. Add some onion, garlic, celery, and carrot to the pot, along with a tablespoon of tomato paste.

Bring the mixture to a boil, then reduce the heat and let it simmer for about an hour.

After an hour, strain the stock through a fine-mesh sieve and discard the solids. You now have a rich and flavorful lobster stock that will form the base of your soup.

Building Flavours with Aromatics and Vegetables

The next step is to build flavors by adding aromatics and vegetables to the lobster stock. Start by melting some butter in a large pot.

Add some onion, garlic, celery, and carrot to the pot and cook until they are lightly browned. This combination of vegetables is known as a mirepoix.

Once the mirepoix is browned, add some flour and stir with a wooden spoon until it's a doughy mess. Using a wire whisk, whisk in about 6 cups of lobster stock. Add some thyme, tarragon, bay leaves, cayenne pepper, salt, and pepper to taste.

Thickening the Soup

The final step is to thicken the soup. You can do this by making a roux, which is a mixture of butter and flour.

Melt some butter in a small saucepan and add some flour. Cook for a few minutes until the mixture is a light brown color.

Add the roux to the soup and stir until it's well combined. Let the soup simmer for about 20 minutes to allow the flavors to meld together.

You can also puree the soup with an immersion blender or a regular blender to make it smooth and creamy.

Finally, add some heavy cream and sherry to the soup to give it a rich and luxurious flavor. Season with sea salt and pepper to taste. Your lobster head soup is now ready to serve. Enjoy!

Frequently Asked Questions

A large pot simmering on a stove, filled with lobster heads and aromatic herbs. Steam rising as the rich broth cooks

What's the best way to prepare lobster heads for a soup?

Preparing lobster heads for soup is a simple process. First, remove the gills and eyes from the head. Then, cut the head in half lengthwise. Rinse the head under cold water to remove any remaining debris. Your lobster heads are now ready to be used in your soup recipe.

Can you recommend a simple lobster bisque recipe?

If you're looking for a simple lobster bisque recipe, try this one: Melt butter in a large pot. Add minced onion, celery, and carrot and cook until the vegetables are soft. Add flour and stir until it forms a paste. Slowly add chicken broth and stir until the mixture is smooth. Add tomato paste, lobster meat, and heavy cream. Simmer for 20 minutes and serve hot.

How do I extract meat from lobster heads?

To extract meat from lobster heads, use a small spoon or fork to scrape the inside of the head. Be sure to remove any remaining gills or eyes. The meat can be used in soups or sauces.

Is there a traditional method for making lobster bisque?

Yes, the traditional method for making lobster bisque involves simmering lobster shells, onions, carrots, celery, and garlic in chicken broth. The mixture is then pureed and strained. Heavy cream is added, and the soup is simmered until it thickens. Lobster meat is added at the end and the soup is served hot.

What are the steps to clean a lobster head for stock?

To clean a lobster head for stock, remove the gills and eyes from the head. Cut the head in half lengthwise. Rinse the head under cold water to remove any remaining debris. Place the heads in a pot and cover with water. Bring to a boil and then reduce the heat to a simmer. Skim any foam from the surface of the water. Simmer the heads for 45 minutes to an hour. Strain the stock through a fine-mesh sieve.

How long should lobster heads be boiled for soup?

Lobster heads should be boiled for 45 minutes to an hour for soup. This will extract the maximum amount of flavour from the shells.