Serves 4
Ingredients:
5 tbsp. butter
5 tbsp. All purpose flour
1 ½ large onions –diced
1 celery stalk – diced
1 carrot –diced
1 fennel bulb –sliced
1 bay leaf
½ tsp. red pepper flakes
28 oz. can dice tomatoes
7 thyme sprigs
The leaves from 3 thyme sprigs -chopped
1 ½ qt. shellfish stock -warm
1 c heavy cream
1 ½ lb. lobster meat –cooked
3 roma tomatoes –diced
Salt to taste
Directions:
Heat up the butter in a large heavy bottom stockpot. Add the onions and red pepper flakes and sauté with a pinch of sea salt until translucent.
Add the celery, carrot and fennel and cook 5 more minutes. Sprinkle with the flower, stir and cook a few minutes stirring often.
Add the shellfish stock and bring to a simmer. Add the canned tomatoes, bay leaf and thyme sprigs. Cover partially with a lid and cook for 20 minutes.
Stir in the cream, wait for the soup to come back to a gentle simmer and stir in the lobster meat. Cook for a couple of minutes until the lobster is heated through.
Remove from flame, Discard the thyme sprigs and bay leaf and stir in the fresh-diced tomatoes minced thyme. Ladle into bowls and serve hot with some crackers.
