4 Serves
88 Mins
Prepare the lobster by removing the meat and reserving the shells. Finely chop the onion and garlic.
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Vitamin E
5 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
42 µg / 400 µgCalcium
317 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
122 mg / 420 mgPhosphorus
612 mg / 1,250 mgPotassium
1102 mg / 4,700 mgSodium
1385 mg / 2,300 mgZinc
9 mg / 11 mgCopper
3 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
152 µg / 55 µgFiber
1 g / 28 gSugar
7 g / 50 gSaturated Fat
36 g / 20 gCholesterol
460 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the lobster shells and sauté until they turn bright red.
Add the chopped onion and garlic to the pot, cooking until softened. Season with salt and pepper.
Deglaze the pot with cognac, then add the fish stock and tomato paste. Simmer to develop the flavor.
Remove the shells, add the heavy cream, and use an immersion blender to process the soup until completely smooth.
Stir in the reserved lobster meat, heat through, and serve hot.
25
g75
g24
g
