Chef Chuck's Lobster Soup

Zuppa di Aragosta


Lobster soup is an elegant soup to serve your guests for the holidays. The sweetness of the lobster, combined with the buttery pine nuts, and all the fresh organic vegetables, olives and herbs made this a superior soup. Served over orzo it was comforting recipe.


Lobster Soup


2 lobsters
3 tablespoons olive oil
1 small onion, diced
1 carrot, diced
2 celery stalks, diced
1/2 red bell pepper, diced
2 garlic cloves, thinly sliced
1/4 cup pine nuts
a handful of black olives, halved
1 tablespoon lemon juice
4 cups vegetable broth
1 bay leaf
salt and pepper
1 tablespoon fresh parsley, chopped
1 cup orzo


Remove lobster meat from shell and cut in small pieces, reserve shell. In a large pot heat olive oil and cook tomato paste for 3-4 minutes. Add and saute onions, carrots, celery and red bell pepper for about 5 minutes. Add garlic and stir in 1 minute. Add pine nuts, olives, lemon juice, broth, bay leaf, salt and pepper. Place lobster shell in the pot,cover and simmer for 25 minutes. Add lobster meat and parsley turn off cover for 3 minutes and the lobster will cook from the heat of the soup. Remove lobster shell. Cook orzo in a separate pot and add to soup when serving it.