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Ep 19B

Zuppa di Pomodori e Aragosta; fresca

(Tomato Soup with Lobster; Cold and Fresh)

Serves 4 per


2 (4oz or 300 gr) lobster tail – split in half, remove from shell and cut in bit size pieces

2 Tbsp. EVOO

2 Teaspoons parsley chopped

6 med ripe tomato’s, peeled, puree in food processor or food mill add salt, pepper and let rest

1 red bell pepper clean and diced

1 yellow bell pepper clean and diced

1 english cucumber peeled, seeded and finely chopped

1 + 3 Tbsp Lemon Juice

8 Tbsp. EVOO

12 stems chives finely chopped

Salt and pepper

Method For Sauce

1. In a fry pan over medium high heat add 2 Tbsp of EVOO then add the lobster and shells. Sauté until the lobster meat and the shell change color to red.

2. Add 1 tablespoon of lemon juice, salt, pepper and 2 tablespoons of chopped parsley. Set aside to cool.

3. In a bowl combine red and yellow peppers, cucumber and 3 tablespoons of lemon juice, salt, pepper

and 3 tablespoons of olive oil.

To Serve

4. Divide the lobster meat in the centre of 4 soup plates then spoon over the the mixture of peppers and cucumber and the tomato puree. Drizzle with EVOO and chives and serve.

EVOO = Extra Virgin Olive Oil