Crema De Langosta Recipe

Boil the Lobster

In a large pot, bring 2 liters of water and 1 tablespoon of salt to a boil. Add the lobsters and cover the pot. Boil for 8-10 minutes until the lobsters turn bright red and are cooked through.

Cool and Shell the Lobster

Remove the cooked lobsters from the pot and let them cool. Once cool enough to handle, remove the meat from the tails and claws. Chop the lobster meat into bite-sized pieces and set aside. Reserve the shells for later use.

Sauté Vegetables

In a large saucepan, melt 4 tablespoons of butter over medium heat. Add the finely chopped onion, minced garlic, diced carrots, and diced celery. Sauté until the vegetables are soft and the onion is translucent, about 5-7 minutes.

Add Tomato Paste and Stock

Stir in 2 tablespoons of tomato paste and cook for 2 minutes. Then, add 4 cups of fish stock and bring the mixture to a simmer.

Incorporate Cream and Season

Once the soup is simmering, reduce the heat and stir in 1 cup of heavy cream, 2 tablespoons of lemon juice, 1 teaspoon of cayenne pepper, and 1 teaspoon of black pepper. Let it cook for an additional 5 minutes, stirring occasionally.

Add Lobster Meat

Add the chopped lobster meat to the soup, reserving a small amount for garnish if desired. Cook for another 2-3 minutes until the lobster is heated through.

Garnish and Serve

Ladle the crema de langosta into bowls, garnish with fresh chopped parsley, and serve immediately.