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  • Italian Lobster Soup

    1 vote
    Italian Lobster Soup
    Prep time:
    Cook time:
    Servings: 4
    by Chef Feiny www.feintastingfoods.com
    25 recipes
    		 >
    My grandma first made this for me when I was 5 years old. I added red, orange, and yellow bell peppers to give the soup more personality......Love at first site. From that day on, I have have enjoyed eating lobster and will for the rest of my LIFE!

    Ingredients

    • 2 8-oz frozen lobster tails
    • 1/3 cup chopped onion
    • 1/3 cup chopped green pepper
    • 1/3 cup chopped red pepper
    • 1/3 cup chopped yellow pepper
    • 1/3 cup chopped orange pepper
    • 1/3 cup chopped celery
    • 1/3 cup chopped zucchini
    • 1 tablespoon oil, 6 cups chicken stock, or broth
    • 7 oz diced tomatoes (Roma), remove seeds
    • 1 tablespoon fresh parsley
    • 1 tablespoon frsh basil
    • 1/3 cup conchigliette or other small pasta
    • 4 cups torn fresh spinach leaves

    Directions

    1. Partially thaw frozen lobster. Split lobster tails in half lengthwise, then cut in half crosswise to make 8 portions.
    2. In a large covered saucepan cook onion, bell peppers, celery in oil till tender but not brown.
    3. Add chicken stock or broth, tomatoes, zucchini, parsley, basil, 1/4 teaspoon salt, and a dash of pepper.
    4. Bring to boil.
    5. Add pasta and cook, uncovered, just until pasta is tender.
    6. Reduce heat.
    7. Add lobster and fresh spinach.
    8. Cook about 5 minutes longer or till lobster is done.

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