Lobster Soup
Icelandic cuisine reflects the country’s unique geographical location and history. Due to Iceland’s isolation and harsh climate, traditional Icelandic dishes often involve comfort food, such as fish, stew and soups.
Lobster soup, known as “Lobstersupa” in Icelandic, is a beloved dish in Iceland, especially along the coastal regions where fresh seafood is abundant. We will begin our tour in Reykjavik and visit Snaefellsnes and Jokulsarlon along the coast, providing ample opportunity to enjoy the soup. It is particularly enjoyed during the colder months as a comforting and warming dish. The Adventurous Ewe will be there in January 2025 with a small group of women and we will definitely enjoy a bowl of lobster soup. It is usually on the menu of seafood restaurants and traditional Icelandic eateries throughout the year, catering to both locals and visitors.
Icelandic lobster soup is typically served hot and garnished with fresh herbs, as a starter, or main course. Variations may include a splash of white wine or brandy to add flavour.
INGREDIENTS
500g cooked lobster meat chopped into bite sized pieces
2 tbl butter
1 onion finely chopped
2 carrots diced
2 celery stalks diced
2 cloves garlic crushed
2 tbl tomato paste
1 tbl flour
4 cups fish stock
1 cup heavy cream
1 bay leaf
1 tsp dried thyme
Salt and pepper
Parsley for garnish
Splash of brandy (optional)
INSTRUCTIONS
-
- Melt butter in a large soup pot over medium heat. Add the onion, carrots and celery and sauté for an additional minute.
- Stir in tomato paste and flour. Cook for 2 minutes, stirring constantly.
- Gradually pour in the fish stock, stirring well to combine.
- Add the bay leaf and thyme.
- Bring the soup to a simmer, reduce heat and let it simmer gently for approximately 15 minutes.
- Stir in the heavy cream and lobster meat and brandy for extra flavour.
- Season with salt and pepper.
- Remove the bay leaf.
- Garnish with parsley.
Serve hot accompanied by crusty bread or toasted garlic bread for dipping.