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. Reserve water.
  4. In another large saucepan, heat the butter and saute the onions for 5 minutes.
  5. Add the tomatoes, garlic, herbs, nutmeg, salt, pepper, and lemon peel.
  6. Cook over low heat for 10 minutes.
  7. Add the wine and 4 cups lobster water.
  8. Boil soup and cook for 10 more minutes.
  9. Force soup through a food mill, then return to the pot.
  10. Chop the lobster meat and add to the soup.
  11. Stir in the cream to combine.
  12. Season if necessary.

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