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. To make the shopping even easier, you can order seafood online and have it delivered right to your door!
Make a pot of this soup, serve it with a loaf of crusty bread, and you have an amazing meal!
- 10 cups lobster stock
- 1 32-ounce can diced tomatoes
- 1 medium, yellow onion, diced
- 1 green bell pepper, seeded and diced
- 1 tablespoon Old Bay seasoning
- ground pepper
- 1 cup frozen corn
- 1/2 pound shrimp
- 1/2 pound langoustine tails
- In a large stock pot, combine lobster stock, tomatoes and their juice, onion, pepper, and Old Bay over medium heat.
- Simmer for 30 minutes, then add ground pepper and additional Old Bay to taste.
- Add corn and simmer for 10 minutes.
- While soup is simmering, peel and devein shrimp.
- Chop shrimp and langoustine tails into bite-sized pieces.
- Add to soup and cook for 5 minutes, or until seafood is cooked through
- Ladle soup into bowls.