Spicy & Smokey Tomato Lobster Soup

  • Yield 8 cups


28 ounces plum tomatoes, in juice
15.5 ounces tomato puree
48 fluid ounces chicken broth
2 tablespoons liquid smoke
6 large basil leaves
1 large onion, chopped
4 large garlic cloves, choped
6-8 slices pancetta, chopped
2 teaspoons italian seasonings
2 teaspoons crushed red pepper
1 tablespoon sriracha**more or less**
1-2 teaspoon smoked sea salt
1 cup heavy whipping cream
2 pounds lobster meat, cooked & sliced


  1. in a large heated stock pot, fry pancetta until cispy.  add onions, garlic, italian seasoning. saute until veggies are soft 
  2. add lobster broth, tomatoes, puree, basil, liquid smoke, pepper, sriracha and salt to the pot. simmer for a 15 minutes. blend with an immersion blender “boat motor” until smooth consistancy .  simmer      simm si
  3. simmer for 10 more minutes.  add cream and stir until creamy and hot.  top with lobster.  garnish with croutons and green onion

**smoke roma tomatoes for 20 minutes.  omit 1st ingredient and liquid smoke**




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