Shrimp and Lobster Soup
By Master Chef Robert Sturm, Custom Foods, Chicago, IL. and Executive Chef John Molloy, Red Lobster and
Corporate Chef Stamford Dalton, Kettle Cook
Newfoundland Coldwater Shrimp
1 tbls. of Butter
1/4 cup Shallots (julienne)
1/4 cup Scallions (bais cut)
1 1/2 cups Red Onion (1 1/2″ julienne)
1tspn. Garlic (minced)
1 tbls. Chives
1/8 tspn. White Ground Pepper
1/2 cup White Wlne
2 cups Lobster Stock* (see recipe attached)
2 cups Heavy Cream
2 cups Shrimp
2 cups Crab Meat, or Lobster Meat
1. Sauté on all onions and garlic until tender. Add the wine. Reduce by half.
2. Add water, cream and lobster stock. Mix well Bring to a boil, simmer for 15 minutes.
3. Stir in pepper, shrimp and crab at the last minute.