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| What You Need: |
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1 medium-size lobster, cooked, or ½ pound cooked lobster meat
¼ pound raw shrimp with shells
¼ pound white-fleshed fish fillet
6 cups chicken stock
1 onion, sliced
2 potatoes, peeled and sliced
2 bay leaves, crumbled
2 garlic cloves
2 tablespoons tomato paste 2 large tomatoes, seeded and chopped
¼ cup cooking sherry
Salt and freshly ground pepper
1 tablespoon butter
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| How To Cook: |
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1. If the lobster and shrimp are in their shells, remove and chop the meat, reserving the shells.
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2. Combine the fish fillet with the chicken stock in a large saucepan and poach until the fish flakes easily.
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3. Remove the fish from the stock, chop, and set aside with the lobster and shrimp.
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4. Add the reserved shells (if used) to the stock and cook over medium heat for 15 minutes, then remove and discard the shells.
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5. Add all the ingredients, except the seafood and butter, to the stock and cook for another 15 minutes.
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6. Remove the saucepan from the heat and blend the soup in batches in an electric blender or food processor.
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7. Return the blended stock to heat, stir in the butter, and add the seafood. Cover and simmer for 5 minutes. Serve hot.
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