Lobster Scallop Soup
An elegant and comforting soup that combines the rich flavors of lobster and scallops, perfect for special occasions or cozy nights in.
Ingredients
For the Soup Base
- 1 tablespoon olive oil For sautéing
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 medium potato, peeled and diced
For the Creamy Seafood Mixture
- 1 cup heavy cream
- 8 ounces lobster meat, chopped Fresh or frozen
- 8 ounces scallops, sliced Fresh or frozen
- to taste Salt and pepper Adjust to personal preference
- for garnish Fresh parsley, chopped Adds color and freshness
Instructions
Preparation
- In a large pot over medium heat, combine the olive oil, onion, and garlic. Cook until the onion becomes translucent and fragrant, approximately 3 to 5 minutes.
- Pour in the chicken broth and add your diced potatoes. Bring this mixture to a boil, then reduce the heat and let it simmer for about 15 minutes or until potatoes are tender.
- Once the potatoes are soft, stir in the heavy cream, followed by the lobster and scallops. Allow the soup to simmer gently for another 5 minutes.
- Sprinkle in salt and pepper to taste. Conduct a taste test and adjust seasoning if necessary.
- Ladle the soup into bowls and sprinkle with fresh parsley before serving.
Notes
Keep it fresh by using fresh seafood if possible, or frozen seafood will work too. Be careful not to overcook the scallops, as they can become chewy.