Ingredients
Scale
- 2 lobster tails
- 4 cups seafood stock
- 1 cup heavy cream
- 1 tablespoon butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tomato, diced
- 1 teaspoon paprika
- Salt and pepper to taste
- Chives for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sauté until translucent.
- Add the diced tomato and paprika, cooking for another 2 minutes.
- Pour in the seafood stock and bring to a simmer.
- Add the lobster tails, cooking for about 5-7 minutes until cooked through.
- Remove the lobster, allow to cool slightly, shell, and chop the meat.
- Return the chopped lobster to the pot.
- Stir in the heavy cream, season with salt and pepper, and heat through.
- Serve hot, garnished with chives and paired with crusty bread or salad.
Notes
For the best flavor, use fresh lobster. Adjust the spice level by modifying the paprika according to your taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: French
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 90mg