Ingredients

Scale

2 lobster tails
4 cups water
1 Tablespoon olive oil
1 large onion, peeled & chopped
2 – 4 cloves garlic, peeled & chopped
2 large ribs of celery, chopped
2 large carrots, peeled & chopped
4 medium red or golden potatoes, peeled & chopped
1 bay leaf
2 teaspoons better than chicken boullion
4 oz. Greek cream cheese (or Neufchatel)
2 cups half & half (or fat free half & half)
1 Tablespoon cornstarch
2 Tablespoons pesto rosso (sun dried tomato pesto – recipe here)
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon Italian Seasoning
1/2 teaspoon smoked paprika
1/2 cup shredded Asiago cheese (or Parmesan)
1 3-oz. can of smoked oysters, chopped
1 6-oz. can of crab meat, with juices
1 6-oz. can of clams, with juices
1 5-oz. tilapia fillet (or other white fish), chopped
3 – 4 oz. smoked salmon, flaked
4 – 6 oz. peeled, tail off shrimp
1/4 cup cooked, chopped pancetta or bacon

Instructions

Put the lobster tails (shells on!) in a saucepan with the water and bring to a boil. Reduce to a simmer and let cook for about 30 minutes. Remove the tails from the water and let cool. Set the lobster broth aside for later.
Meanwhile in a large soup pot over medium heat, add the olive oil, onion and garlic. Cook until the onion is soft and translucent. Add the celery and cook a few minutes longer until it is tender, then add the carrots and cook a couple more minutes.
Now pour the lobster broth into the pot and add the potatoes, bay leaf and bouillion. Bring to a boil, cover, then lower heat to a simmer and cook for about 30 minutes or until the potatoes are fall apart tender.
Take about 2 cups of this hot potato mixture (potatoes and all) and put in the blender with the cream cheese, half & half, cornstarch, pesto, seasonings and cheese. Blend until smooth, then pour the creamy mixture back into the soup pot.
Crack the lobster tails to release the meat of the lobster, then chop it into small chunks.
To the soup pot, add in the seafood and bacon, lower the heat, stir and let cook for about 10 minutes longer or until the fish and shrimp are just cooked through. Scoop into bowls and enjoy!

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2017, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.