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Seafood Soup

by Michele Pesula Kuegler | January 12th, 2012 | Recipes, Soups & Stews
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This soup that I made on a cold winter afternoon actually started on a hot August night.  I had bought several lobsters to be made into lobster rolls.  After dinner I saw the piles of lobster shells and thought that rather than just discarding them, they could have a better use.  I did a little searching and found a recipe for lobster stock.  I didn’t have a plan for the stock, so I stored it in our freezer for future cooking.

Fast forward four months to a cold winter day.  I had been considering making two different soups, one vegetarian and one not, when it occurred to me that a seafood or fish-based soup would work for all of us.  Thankfully I also remembered that I had a large container of lobster stock in the basement.  Now all I needed were some veggies and seafood items to make it complete.

I used shrimp and langoustine tails in this soup.  However, I could imagine using scallops, clams, or a firm fish.  It really can be made with whatever seafood item is appealing to you.

 

Seafood Soup


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Ingredients
  1. 10 cups lobster stock
  2. 1 qt. canned tomatoes, diced
  3. 1 onion, diced
  4. 1 pepper, diced
  5. 1 Tb. Old Bay seasoning
  6. ground pepper
  7. 1 cup frozen corn
  8. 1/2 lb. shrimp, cooked
  9. 1/2 lb. langoustine tails, cooked
Instructions
  1. In a large stock pot, combine lobster stock, tomatoes and their juice, onion, pepper, and Old Bay over medium heat.
  2. Simmer for 30 minutes, then add ground pepper and additional Old Bay to taste.
  3. Add corn and simmer for an additional 10 minutes.
  4. While soup is simmering, peel, devein, and chop shrimp. Chop langoustine tails.
  5. Divide seafood among six serving bowls.
  6. Ladle soup into bowls. Eat immediately.
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