Updated Monday, September 17th, 2007
Yield: Serves 4-6
If you run of lobster, this cold lobster soup also tastes great made with crab meat.
Melt butter in skillet and sauté onion, garlic, carrots, and parsley until soft. Cool. Stir mustard into fish stock in large bowl. Add lobster and sautéed vegetables. Puree in blender, several cups at a time. Return to bowl and add sour cream. Stir until blended. Thin with milk to desired consistency. Season with salt and pepper. Garnish with matchstick-size slivers of sweet red pepper.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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