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Luxurious Soup Lobster Shrimp Festive French Starter

Lobster soup sounds like restaurant fare, but it really isn't. With a good bisque as a base, fresh shrimp and a few swirls of cream you'll have a soup that quiets everyone at the table. Serve it in beautiful soup bowls and sprinkle some fresh chives on top at the very last moment. Simple, tasty and guaranteed to be a moment to savor.

x_ckl_recipe_markerCreamy lobster soup with shrimp and chives This creamy lobster soup with juicy shrimp and fresh chives is exactly the dish for when you want to impress. Rich in flavor, beautiful to look at and surprisingly easy to make. How do you make creamy lobster soup with shrimp and chives? Starter French 4 servings 15 min 45 min

Peel the raw shrimp and keep the shells. Cut the shrimp down the back and devein them. Set aside in the refrigerator.
Heat a splash of olive oil in a large pan over medium heat. Sauté the shrimp shells for 2 to 3 minutes until they turn pink and fragrant. This adds extra depth to your soup.
Add the onion, carrot and celery and cook everything together for 5 minutes over medium heat. Then add the tomato paste, garlic and a splash of cognac. Stir well and let the alcohol evaporate for 1 minute.
Pour in the lobster bisque and the fish stock. Add the bay leaves, thyme and a pinch of cayenne pepper. Bring to a boil and let the soup simmer gently for 20 minutes over low heat.
Strain the soup through a fine sieve and discard the solids. Pour the strained soup back into the pan.
Stir the heavy cream into the soup and gently bring it back to a simmer. Taste and adjust the seasoning with salt, pepper and, if you like, a small splash of lemon juice.
Heat a small knob of butter in a frying pan over high heat. Cook the shrimp for 1 to 2 minutes per side until they are nicely pink and cooked through. Season with salt and pepper.
Ladle the soup into warm bowls. Place two or three cooked shrimp on top of each bowl. Generously sprinkle with finely chopped chives and serve immediately.

Luxurious Soup Lobster Shrimp Festive French Starter 400 g raw shrimp (in shell) 1 can lobster bisque (approx. 400 ml) 300 ml fish stock 150 ml heavy cream 1 onion, roughly chopped 1 carrot, roughly chopped 2 celery stalks, roughly chopped 2 garlic cloves, finely chopped 2 tbsp tomato paste 3 tbsp cognac or brandy 2 bay leaves 3 sprigs fresh thyme pinch cayenne pepper salt and freshly ground black pepper to taste splash of lemon juice knob of butter olive oil 1 bunch fresh chives, finely chopped Large soup pot Frying pan Fine sieve or strainer Cutting board Sharp knife Ladle Soup bowls Soup bowls soup-bowls Chopping Board chopping-board Soup pan stock-pots Frying Pan frying-pan Cookinglife Soup Bowls / Bowls Nola Blue ø 17 cm – 6 pieces Cookinglife Kom Alessi Bowls All-Time ø 16.5 cm - 4 pieces - Guido Venturini - AGV29/3 Alessi ["bowl"] Cookinglife Soup Bowls / Bowls Rhythm & Lines ø 14 cm - 4 Pieces Cookinglife Kom Cosy & Trendy Soup Bowls / Bowls Bistro Thyme Green Ø 16 cm - 6 pieces Cosy & Trendy Kom Creamy tomato soup with basil and crème fraîche foodies-romige-tomatensoep-met-basilicum-en-creme-fraiche Creamy tomato and bell pepper soup foodies-romige-tomaten-paprikasoep-2 Pumpkin Soup with Sweet Potato foodies-pompoensoep-met-zoete-aardappel Tagliatelle with Lobster and Saffron Butter foodies-tagliatelle-met-kreeft-en-saffraanboter

Recipe

Creamy lobster soup with shrimp and chives

This creamy lobster soup with juicy shrimp and fresh chives is exactly the dish for when you want to impress. Rich in flavor, beautiful to look at and surprisingly easy to make.

Course	Starter
Kitchen	French
Servings	4 servings

Preparation time

Preparation time	15 min
Total	45 min

Equipment

Large soup pot
Frying pan
Fine sieve or strainer
Cutting board
Sharp knife
Ladle
Soup bowls

Ingredients

400 g raw shrimp (in shell)
1 can lobster bisque (approx. 400 ml)
300 ml fish stock
150 ml heavy cream
1 onion, roughly chopped
1 carrot, roughly chopped
2 celery stalks, roughly chopped
2 garlic cloves, finely chopped
2 tbsp tomato paste
3 tbsp cognac or brandy
2 bay leaves
3 sprigs fresh thyme
pinch cayenne pepper
salt and freshly ground black pepper to taste
splash of lemon juice
knob of butter
olive oil
1 bunch fresh chives, finely chopped

How do you make creamy lobster soup with shrimp and chives?

Peel the raw shrimp and keep the shells. Cut the shrimp down the back and devein them. Set aside in the refrigerator.
Heat a splash of olive oil in a large pan over medium heat. Sauté the shrimp shells for 2 to 3 minutes until they turn pink and fragrant. This adds extra depth to your soup.
Add the onion, carrot and celery and cook everything together for 5 minutes over medium heat. Then add the tomato paste, garlic and a splash of cognac. Stir well and let the alcohol evaporate for 1 minute.
Pour in the lobster bisque and the fish stock. Add the bay leaves, thyme and a pinch of cayenne pepper. Bring to a boil and let the soup simmer gently for 20 minutes over low heat.
Strain the soup through a fine sieve and discard the solids. Pour the strained soup back into the pan.
Stir the heavy cream into the soup and gently bring it back to a simmer. Taste and adjust the seasoning with salt, pepper and, if you like, a small splash of lemon juice.
Heat a small knob of butter in a frying pan over high heat. Cook the shrimp for 1 to 2 minutes per side until they are nicely pink and cooked through. Season with salt and pepper.
Ladle the soup into warm bowls. Place two or three cooked shrimp on top of each bowl. Generously sprinkle with finely chopped chives and serve immediately.

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Presentation really makes a difference with this dish. A beautiful, deep bowl showcases the creamy soup and immediately gives your table that luxurious look your guests will appreciate. Choose bowls with enough capacity so you can serve generously without spilling.

Tip: make the soup base a day in advance and keep it covered in the refrigerator. The flavors will meld even more. Fry the shrimp just before serving and sprinkle the chives on at the very last moment for the best color and flavor.