Basque-Style Seafood Soup
Topped with a
Lobster & Shrimp Skewer
There is something about this soup that talks about luxury. It contains shrimp and lobster (if you wish) as well as wonderful heavy cream and sherry vinegar. I won’t apologize. It is something that serves as a wonderful dish for a special dinner party (including holiday parties) appetizer as the smell of tomatoes and the smell of Albarino wine from Spain fills the air. Even thinking of it now makes me feel so very hungry. But, I guarantee you that once you begin to make it, like me, you won’t just keep it for those special occasions. I do hope that you decide to give it a try.
Basque-Style Seafood Soup Topped with a Lobster and Shrimp Skewer Recipe
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(Serves About 4-6)
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Ingredients​
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3 Lobster Tails
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15 Shrimp (16-20 Count – Shell On)
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5 Shallots (Minced)
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4 Cloves Garlic (Minced)
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10 Plum Tomatoes (Diced)
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1 Bottle Albariño White Wine
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30 Ounces Good Fish Stock
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½ Cup Heavy Cream
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1 Tbsp Sherry Vinegar
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1 Tsp Kosher Salt
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1 Tsp Ground Black Pepper
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¼ Cup Extra Virgin Olive Oil
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1 Pinch Nutmeg
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1 Bunch Fresh Italian Parsley (Finely Chopped)
Instructions​
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Peel the shrimp and the lobster tails.
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Retain the flesh of the seafood to add to the soup later.
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In a large saucepan, place the olive oil and bring to a gentle heat.
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Add in the shallots and season with a little salt and pepper.
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Cook for 2 minutes and then add in the garlic.
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Cook the garlic for 2 minutes.
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Add the shells of the shrimp and the lobster tails, and combine well with the shallots and garlic.
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Cook the shells for 3-4 minutes.
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Add the tomatoes, white wine and fish stock.
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Simmer the soup for 25 minutes on a medium heat.
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After 25 minutes, take the soup, and blend together in a processor including the shells, which will help thicken the soup.
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Strain the soup through a strainer and return the liquid to the saucepan.
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Add the heavy cream and the sherry vinegar.
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Check for seasoning, and add salt and pepper as necessary.
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Cut the lobster tails and shrimp to a size that allows you to place some in each bowl or cup.
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Place the seafood in the soup and cook gently for 5 minutes.
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Serve the soup in bowls or cups, with a sprinkle of nutmeg and a scattering of parsley.