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.
- 10 cups lobster stock
- 1 qt. canned tomatoes, diced
- 1 onion, diced
- 1 pepper, diced
- 1 Tb. Old Bay seasoning
- ground pepper
- 1 cup frozen corn
- 1/2 lb. shrimp, cooked
- 1/2 lb. langoustine tails, cooked
- 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 an additional 10 minutes.
- While soup is simmering, peel, devein, and chop shrimp. Chop langoustine tails.
- Divide seafood among six serving bowls.
- Ladle soup into bowls. Eat immediately.