Indian Ocean Rock Lobster Pty. Ltd.

Lobster Soup with Prawn

Lobster Soup with Prawn recipe.

This very special soup would grace the finest dinner table.

Ingredient List:

  • 2 cooked lobsters, cooled and all flesh removed. Reserve the shells.
  • 1 large white onion cut into 1 cm pieces
  • 1 carrot cut into 1 cm pieces
  • white of 1 leek, washed, cut into 1 cm pieces
  • 1 celery stalk washed, cut into 1 cm pieces
  • 3 bay leaves
  • 4 cloves garlic, peeled and chopped
  • a few sprigs fresh thyme
  • 4 tbspns tomato puree
  • 1 glass dry white wine
  • 2 standard measures Brandy
  • 2 litres fish stock
  • 60g unsalted butter
  • double cream
  • salt and pepper
  • cornflour mixed with water for thickening
  • cooked, peeled prawns (tails intact) for garnish


  1. Break up lobster shells with a large knife or rolling pin, which helps to release the flavour.
  2. In a large saucepan heat the butter till hot, but do not brown.
  3. Add celery, carrot, leek, thyme, bay, garlic and onion.
    Saute till vegies soften and start to brown a little.
  4. Add lobster shell pieces, fry 2 minutes. Add brandy and (carefully) flambé.
  5. Add tomato puree and mix in well.  Pour in the white wine and reduce a little.
  6. Add fish stock, bring to boil, then simmer for 40 minutes.
  7. Cool slightly then blend the mixture using a food processor or hand blender.
    Puree as smooth as possible.
  8. Pass soup through a strainer or sieve to remove any pieces of shell.
  9. Return liquid to saucepan and bring back to a simmer.
  10. Thicken with cornflour to a nice soup consistency.
  11. Add cream so the soup is a dark pink in colour.
  12. Season to taste.
  13. Add the prawns and heat through before serving.

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