Spanish-fried Lobster in shrimp cream soup

2021-07-11

Giant 'shrimp' from Pike Place Fish Market in Seattle, OR. They are about the biggest you can get at over 1.5 lbs. each, so OK for checking off a bucket list. Not sure that the $100 price tag is worthwhile, considering that you can get almost double the quantity at Sam's Club for about $30/ lb.

Spanish-fried lobster is somewhat similar to butter-poached lobster, but cooked at higher temperatures. Low-temp poaching retains more flavor.

Shrimp cream soup is a traditional Dutch recipe that is similar to a bisque. It is normally prepared with the grey North sea shrimp, which is a lot more flavorful but is nearly impossible to get in the US of A. I used the widely available pink shrimp instead, stir-fried in Knorr shrimp cubes. That concentrates the flavor quite a bit.
This soup can be served warm or chilled, leave lobster whole or blend as well as you prefer. It is by far one of the most delectable soups I ever made.

Étouffée is very similar to this recipe: Add Cajun trinity vegetables (bell peppers, celery, onions) and serve over rice. One can always add cream, although it is not customary in such large quantities for étouffée.

See similar lobster / étouffée recipes:

INGREDIENTS

This is what you need for 4-6 servings:

1 large lobster tail, 1.5+ lbs.
or 2 'smaller' big ones 3/4 lbs. and up
3-4 medium potatoes, peeled, diced
1 lbs. XS shrimp
1 6 oz. can tomato paste OR
1 - 2 lbs. Roma tomatoes
S&P
2 Knorr shrimp cubes
seasoning: taco mix, Old Bay

Pic1: Spanish-fried Lobster in shrimp cream soup

Directions

shrimp étouffée

2021-07-11

Pic2: fried potatoes, shrimp
Pic3: stir-fry
Pic4: drain

Stir-fry the diced potatoes in butter or cooking oil with 2 shrimp bouillon cubes, about 8-10 minutes.
The potatoes will thicken the soup without using wheat or corn flour.
Add the shrimp.
Stir-fry until brown.
Pour off and reserve the large quantity of shrimp broth to stir-fry more effectively.
Set shrimp aside.

Pic5: deglaze with wine
Pic6: boil
Pic7: liquid and shrimp

Use up to 2 cups of wine to deglaze the pot.
Add tomato paste or sauce form fresh tomatoes. Simmer 5-10 minutes.
Combine half of the shrimp with the reserved shrimp broth in a blender cup.

Pic8: pureed
Pic9: add to tomatoes
Pic10: add whole shrimp

Puree the shrimp to obtain a smooth paste.
Stir shrimp puree into the tomato mix.
Add the remainder of the shrimp.
Simmer 5-10 minutes.
Keep warm until serving time.