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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

Made with:

Newfoundland Coldwater Shrimp

Ingredients:
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

Procedures:
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.