Ingredients Edit

Directions Edit

  1. Heat 1½ quarts water in a large saucepan to boiling.
  2. Add the lobster tails and salt, and simmer until tender.
  3. Remove lobster tail meat from shells, coarsely chop and set aside.
  4. Reserve stock.
  5. In another large saucepan, heat the butter and sauté the onions for 5 minutes.
  6. Add the tomatoes, garlic, herbs, nutmeg, salt, pepper, and lemon peel.
  7. Cook over low heat for 10 minutes.
  8. Add the wine and 4 cups lobster water.
  9. Boil soup and cook for 10 more minutes.
  10. Force soup through a food mill, then return to the pot.

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