Shrimp & Lobster Soup Recipe

Sweat aromatics

In a medium saucepan or Dutch oven over medium heat, melt 2 tbs unsalted butter with 1 tbs olive oil. Add the diced onion, celery and carrot and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and tomato paste and cook another 1 minute until fragrant.

Make roux and deglaze

Sprinkle 2 tbs flour over the softened vegetables and stir continuously for 1–2 minutes to cook the flour. Pour in 1/2 cup dry white wine to deglaze the pan, scraping up any browned bits, and cook until the wine has mostly evaporated, about 2 minutes.

Build broth

Stir in 4 cups fish or seafood stock, 1/2 cup tomato concasse or crushed tomatoes, 1 bay leaf and 2 sprigs thyme. Add 1/4 cup clam juice if using. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 10 minutes to meld flavors.

Finish base

Remove and discard thyme sprigs and bay leaf. Stir in 3/4 cup heavy cream and 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1/2 tsp hot sauce if using. Keep the broth warm over low heat; do not boil after adding cream to prevent splitting.

Cook shrimp

Increase heat to a gentle simmer. Add the peeled, deveined shrimp (8 oz) to the warm soup base. Cook for 2–3 minutes, until shrimp turn pink and just opaque. Do not overcook.

Add lobster

Add 6 oz chopped cooked lobster meat to the pot and warm through for 1–2 minutes, just until heated without toughening. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Remove the pot from heat. Stir in 1 tbs fresh lemon juice and 1/2 tbs cold butter to give the soup a glossy finish. Fold in 2 tbs chopped parsley and reserve a small pinch for garnish.

Ladle the soup into cups or bowls. Garnish each serving with a sprinkle of chopped parsley, 1 tbs sliced chives, and an extra grind of black pepper. Serve immediately with crusty bread or crostini on the side.