There are three very basic methods for preparing the lobster meat for cooking. You can choose to plunge the lobster head-first into salted boiling water, boil the lobster for about 4 minutes and transfer to ice cold water before removing the head, quartering the body and removing the meat. Another method that many cooks prefer, as it is less painful for the lobsters, is to plunge a sharp knife directly behind the head before removing the meat. You can also ask a fishmonger to remove the meat for you.
Serves 4 to 6
Prep Time: 30 minutes
Cook Time: 1 hour, 10 minutes
Ingredients:
- Meat from 2 lobsters, or about 3 cups lobster meat
- 2 T. olive oil, divided
- 1 onion, finely chopped
- 2 celery stalks, chopped
- ½ cup white wine
- 2 cups bottled clam juice
- 2 cups vegetable stock
- 2 T. fresh dill, plus more for garnishing
- 2 T. fresh thyme leaves
- ½ cup soymilk powder
- ½ cup soy yogurt
- 1 cup soymilk
- 1 6 oz can tomato paste
- 1 t. salt, plus more to taste
- ½ t. black pepper, plus more to taste
Preparation:
1.In a large stockpot or saucepan over medium-high heat, heat 1 T. of the oil, adding the lobster meat once hot. Cook until the meat has begun to brown, about 6-10 minutes, place in a small bowl and set aside.
2. In the same stockpot, heat the remaining 1 t. olive oil, adding the onion and celery once hot. Cook, stirring occasionally, until the onion is translucent, about 6 minutes. Stir in wine. Cook until the wine is completely absorbed. Stir in the claim juice, vegetable stock and fresh herbs and bring pot to a simmer. Cover and let simmer for about 45 minutes.
3. In a small saucepan, combine the soymilk powder and a small amount of water, stirring to dissolve. Once dissolved, whisk in the soy yogurt and soymilk and set over medium-low heat, stirring until mixture is consistent and slightly thickened. Set aside.
4. Working in batches, combine the soup and the soymilk mixture in a blender, blending until pureed. Return the soup to the stockpot and whisk in the tomato paste and salt and pepper. Cook until desired consistency and temperature, adding more water as needed.
5. To serve, portion the lobster meat into individual serving bowls and pour the soup over top. Garnish with fresh dill and serve hot.
