Light Lobster Soup

Name: Light Lobster Soup
Ingredients: 4 cups chicken stock; 2 tablespoons olive oil; 1 white onion, chopped; 2 cloves garlic; 2 teaspoons dried basil; 1 teaspoon ground black pepper; 1/2 teaspoon ground cayenne pepper; 3 (2 ounce) lobster tails; 2 eggs; 1/4 cup shredded Parmesan cheese; 1 cup milk; 1 (6 ounce) package crab-flavored pollock, chopped, or to taste

12 ingredients

4 steps

Ingredients

4 cups chicken stock
2 tablespoons olive oil
1 white onion, chopped
2 cloves garlic
2 teaspoons dried basil
1 teaspoon ground black pepper
1/2 teaspoon ground cayenne pepper
3 (2 ounce) lobster tails
2 eggs
1/4 cup shredded Parmesan cheese
1 cup milk
1 (6 ounce) package crab-flavored pollock, chopped, or to taste

Directions

1

Heat chicken stock in a large pot over medium heat.
2

Heat olive oil in a skillet over medium-high heat. Saute onions until translucent, about 5 minutes. Transfer to the pot with the chicken stock; add garlic, basil, black pepper, and cayenne pepper.
3

Separate lobster shells and meat; place shells in the stock; cook until flavor is released, about 15 minutes. Remove shells and discard.
4

Place lobster meat in a blender; add eggs and Parmesan cheese. Puree until smooth. Place into the stock; add milk and whisk vigorously. Add pollock. Simmer until flavors meld, about 15 minutes.