Directions

1. To start the recipe, prep, and portion your ingredients to make each step easier. If you need seafood stock, boil the lobster shells and shrimp shells for 15 minutes with the onion and carrot scraps. Then, in a skillet, saute the onion, carrot, and celery in butter until the onions are translucent and the other veggies are tender. Add in the spices, salt and pepper. Stir in your flour and cook for 1 minute, then stir in your tomato paste and deglaze with the wine or sherry—strain in your seafood stock. You can also use a premade fish stock if you are short on time. Blend the soup until it is smooth. If you use a blender, ensure it's vented because it's hot. Pour it back into the pot on medium heat. If you prefer a little thicker, allow it to simmer and reduce. Loosely chop the lobster meat and pour it into the soup. Cook for another 2 minutes, then finish with the heavy cream. Adjust with salt and pepper as needed and serve with oyster crackers.

2. LOBSTER STOCK:

   After removing the meat from the lobster tails, boil the tails in 6 cups of water with the scraps from your onion and carrot for 15 minutes. If you have extra shells from lobster or shrimp, feel free to add them in. The flavor is in the shells!!! #zerowaste