Spicy & Smokey Tomato Lobster Soup
- Yield 8 cups
Ingredients
- 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
Instructions
- in a large heated stock pot, fry pancetta until cispy. add onions, garlic, italian seasoning. saute until veggies are soft
- 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 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**
