Meals Matter

Print Recipe: 4x6  | Full Page Add to Meal Planner Add to Cookbook Add to Shopping List Read/Add Comments

Contributed By: montrmm
Lorruso's Restaurant, St. Louis, MO

Rich and delicious. Makes 12 cups (3 quarts)

Ingredients

8 cups Lobster stock*

4 oz Sliced yellow onion

4 oz Diced carrot

1 Rib diced celery

1/4 tsp Salt & pepper

1/4 tsp Dry thyme

1 tsp Fresh chopped garlic

1 tbsp Lobster base

3/4 cup Chopped fresh tomato

1/3 cup Raw rice (not Aborio)

Preparation

Cook these items at a low boil for 30 minutes. Remove from pot and

process in a blender or food processor until smooth. Next, add

2 tbsp brandy

2 sticks sweet butter

1/2 cup 40% (heavy) cream

Cook's Notes

Serve in warmed bowls, garnish with chopped chives and serve with Lorusso's famous Foccacia bread or Lavosch. *Lobster stock may be made fresh or substituted with a lobster base, making a fresh stock from lobster shells gives you claw and tail meat to chop and add to the finished soup.Fresh stock can be made ahead and frozen.

Rate This Recipe

Scroll over the empty stars to rate.       Add a Recipe Comment