Ingredients:
- 1 lobster, about 1 - 1 1/2 lb (0.5 - 0.75 kg);
- 1 large onion, peel and dice;
- 1/2 teaspoon vegetable oil;
- 2 tablespoons unsalted butter;
- 1 1/4 cups (300 ml) water;
- 1/2 cup (120 ml) half and half;
- 1/2 teaspoon parsley, finely chop;
- Sea salt, adjust for taste.
Recipe:
Serving for 2
- Clean lobster, place in boiling water for 9 - 11 minutes, depend on the size;
- Take it out, set aside to cool;
- Shell lobster, take off head, discard the mouth (a small pocket), it might content sand;
- Separate tail, shells, roe and tomalley;
- Cut tail and claws meat to big pieces;
- Add shell to separate pot of burning water for 20 minutes;
- In a separate pot, add 1/2 teaspoon of vegetable oil before the butter to avoid burning the butter;
- Place diced onion, sauté under soft but not brown;
- Add in lobster broth and cook for 20 minutes;
- Transfer to a brender with roe and tomalley until smooth and creamy;
- Transfer back and heat it up in a pot;
- Add half and half and it is ready when it comes back to a boil;
- Scope soup into a bowl;
- Top with lobster and chopped parsley, serve hot.