Icelandic Lobster Soup Recipe

Melt 6 tablespoons butter in a large pot over medium heat. Add onions garlic and salt; cook and stir until onions soften about 5 minutes. Add lobster shells mushrooms apple red bell pepper carrots and tomato paste. Cook and stir until vegetables soften about 7 minutes. Add water paprika curry tarragon chili powder and cayenne pepper. Simmer soup over medium-low heat uncovered stirring occasionally about 2 hours.

Remove soup from heat; strain liquid through a mesh colander into a bowl to yield about 2 quarts. Discard lobster shells and vegetables. Rinse the pot.

Melt remaining 4 tablespoons butter in the pot over medium heat. Add flour; mix vigorously into a thick roux scraping the bottom of the pot 2 to 3 minutes. Add the strained liquid 2 cups at a time mixing well until entirely smooth about 5 minutes. Stir in heavy cream maintaining a low simmer. Divide lobster meat evenly into serving bowls; ladle hot soup generously on top.