With Valentine’s day coming up, I wanted to share a very special recipe. It is one of my favorite seafood recipe of all time! Perfect for the occasion; it warms you up on a cold February night and the lobster gets you that royal and luxurious “je ne sais quoi” perfect to impress your loved ones!
I really recommend you read the full recipe or watch the video before starting. You want to make sure sure you have the gear ready and that you are up to boil your own live lobster!
If that steps is just mission impossible for you, just ask ask your lobster provider to kill it for you! Fresh lobster, live or already killed for you, needs to be cooked the day you get it! You don’t have to eat it right away, but at least cook it!
Now I want to share a great local place in Port Moody where you can get amazing fresh lobster for the best price: Sing Lobster. They are wholesaler, so they open to the public only on Saturday, from 10am to 1pm. That works great for this year, since Valentine’s day falls on Sunday! Visit their Facebook page to check the prices and what else they have in store!
Enjoy your lobster, have a great Valentine’s dinner, and please comment if you have made the recipe!
- high speed blender
- fine mesh strainer
- lobster cracker or meat tenderizer or small hammer
- large pot
- 1 whole Lobster, alive 1 to 1 & 1/2 lb.
- 2 Tbsp Olive oil
- 1 small onion chopped
- 4 cloves garlic minced
- 2 small carrots chopped
- 2 stalk celery chopped
- 3 Tbsp flour all purpose
- 1/4 cup Cognac or Brandy
- 1 cup dry white wine such as Sauvignon
- 1 spring rosemary or 1 tsp dried rosemary
- 1 spring thyme or 1 tsp dried thyme
- 2 bay leaves
- 3 cup fish stock
- 2 Tbsp tomato paste
- 3 whole tomatoes diced
- 1/2 cup heavy cream (whipping cream)
- 1/4 tsp cayenne pepper
- sea salt
- ground white pepper
- Pre-cook your lobster first: boil it in a big pot of boiling water. Place them quickly in the water and cover with a lid. Cook 8 min for a 1lb lobster, add 3 min per additional pound. Take it out the hot water and transfer in iced water to cool it fast .Once cool, split your lobster in the length, separate the tail, head, claws and legs. Separate the meat from the tail and claws and set aside for later. Cut all the carcasses in pieces as small as possible.
- Heat a large pot on medium high with the olive oil. Add the carcasses and cook for about 5 min or until they are getting golden, stirring often. Turn down the heat to medium low and add onions. Cook until them get tender, then add the garlic and cook for a couple of minutes. Add the carrot and celery and cook for another 5 min. Add the flour, cook for another 3 minutes. Then add the brandy, let simmer until almost evaporated. And add the white wine, simmer until you cannot smell the alcohol.
- With a cooking string or cheesecloth, tie together the thyme, rosemary and bay leaves. Add to the pot, with the stock, tomato paste, diced tomatoes. Let simmer with the lid on, on low for 30 min.
- Pass the soup through a blender, to blend in all veggies and carcasses. You can skip this step, but it helps enhancing the flavors. Put the soup back in the pot and cook another 15 min, add water if it’s too thick.
- Pass the soup a fine mesh strainer, discard the solids. Put the soup back in the pot. Turn on the heat and add the cream. If the soup feels grainy, you can blend again, with hand blender or stand up blender. Add pepper, cayenne and salt to taste. Heat up until hot but not boiling.
- Just before serving, stir fry the reserved lobster meat just to warm it up. Season with salt and pepper. Ladle the soup in bowls and place the lobster meat in the soup just before serving.