Recipe courtesy of Emeril Lagasse
Print
Total:
3 hr 20 min
Prep:
45 min
Inactive:
2 hr
Cook:
35 min
Yield:
2 quarts, about 8 servings
Level:
Intermediate

Ingredients

  • 1/4 cup olive oil
  • 3 cups peeled and thinly sliced onions
  • 3 tablespoons thinly sliced garlic
  • 2 bay leaves
  • 4 pounds firm, heirloom tomatoes, cored, seeded, and cut into eighths
  • 1 tablespoon plus 1/4 teaspoon salt
  • 1/2 teaspoon thyme leaves
  • 4 cups water
  • 2 cups chicken stock
  • 1 tablespoons lemon juice
  • Hot sauce
  • 1/2 pound lobster meat, picked over for cartilage, tails chopped and claw meat left whole
  • 1/2 cup finely diced mango
  • 1/2 cup finely diced papaya
  • 1/2 cup finely diced pineapple
  • 1 lime, juiced
  • 1 lemon, juiced
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons chopped fresh oregano leaves
  • 2 teaspoons chopped fresh parsley leaves
  • 2 teaspoons chopped scallions
  • 1 teaspoon chopped fresh chives
  • Pinch freshly ground black pepper
  • 8 tablespoons creme fraiche, for garnish
  • Basil sprigs, for garnish

Directions

In a large saucepan over medium heat, heat the olive oil. When the oil is hot, add the onions and saute until soft, about 5 minutes. Add the garlic and bay leaves and cook for 5 more minutes. Add the tomatoes, 1 tablespoon salt, and thyme and cook for 15 minutes or until the tomatoes soften. Add the water and stock and bring to a boil. Reduce heat to a simmer and continue to cook until the tomatoes are very tender, about 10 minutes. Remove the bay leaves. Using a handheld blender, puree the soup until smooth. Add 1 tablespoon of the lemon juice and hot sauce to taste, as desired. Chill the soup.

While the soup is chilling, in a mixing bowl, combine the lobster tails, mango, papaya, pineapple, lime juice, lemon juice, extra-virgin olive oil, oregano, parsley, scallions, chives, remaining 1/4 teaspoon salt and the pepper and toss gently to thoroughly combine.

When ready to serve, ladle the soup into individual bowls. Float some of the lobster claw meat in the center of the soup and divide the remaining lobster garnish among the bowls, about 3 tablespoons per bowl. Garnish each bowl with some of the creme fraiche and a basil sprig.

Cook's Note

This soup can be served either chilled or warm.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Homemade Roasted Tomato Soup

Recipe courtesy of Tiffani Thiessen

Creamy Tomato Soup

Recipe courtesy of Chuck Hughes

Cream of Green Tomato Soup

Recipe courtesy of Jason Wrobel

Heirloom Tomato Panzanella

Recipe courtesy of Michael Chiarello

Heirloom and Creole Tomato Salad

Recipe courtesy of Emeril Lagasse

Refreshing Watermelon and Heirloom Tomato Salad

Recipe courtesy of Matt Armendariz

Sliced Heirloom Tomato Stack with Blue Cheese

Recipe courtesy of Michael Chiarello

Cold Puree of White Bean Soup with a Crispy Pancetta and Creole Tomato Relish

Recipe courtesy of Emeril Lagasse

Roasted Tomato Soup

Recipe courtesy of Tyler Florence

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Cake Hunters

12pm | 11c

Cake Hunters

12:30pm | 11:30c

Cake Hunters

1pm | 12c

Cake Hunters

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Extreme Cake Makers

3:30pm | 2:30c
4pm | 3c
5pm | 4c
6pm | 5c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c

Extreme Cake Makers

10:30pm | 9:30c

Cupcake Wars

11pm | 10c
12am | 11c
1am | 12c

Extreme Cake Makers

2:30am | 1:30c

So Much Pretty Food Here