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Rock Lobster Soup

A soup made with rock lobster tails, onions, tomatoes, garlic, herbs, wine, and cream.

From the Recipes Wiki (Fandom) · 13 ingredients
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Why it works: Clove and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,686 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Rock Lobster Soup

Ingredients

Directions

Prepare the lobster

  1. Heat 1-1/2 quarts water in a large saucepan to boiling.

  2. Add the lobster tails and salt, and simmer until tender.

  3. Reserve water.

Make the soup

  1. In another large saucepan, heat the butter and sauté the onions for 5 minutes.

  2. Add the tomatoes, garlic, herbs, nutmeg, salt, pepper, and lemon peel.

  3. Cook over low heat for 10 minutes.

  4. Add the wine and 4 cups lobster water.

  5. Boil soup and cook for 10 more minutes.

  6. Force soup through a food mill, then return to the pot.

  7. Chop the lobster meat and add to the soup.

  8. Stir in the cream to combine.

  9. Season if necessary.

Nutrition, whole recipe (rough)

377Calories
28 gProtein
18 gFat
24 gCarbs

Counts 11 of 12 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Shrimp100g cooked99
Cream1 tbsp (15ml) heavy51
Onion1 medium (110g)44
Wine2 tbsp cooking wine (30ml)25
Tomato1 medium (123g)22
Nutmeg1 tsp ground (2.2g)12
Lemonjuice of 1 lemon (48ml)12
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Salt1 tsp (6g)0
Saladnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Clove + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together8,686 recipes

    Shared aroma: estragole (anise, licorice).

  2. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Tomato + garlictop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Nutmeg + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rock lobster tails
Provide the main seafood flavour and tender meat that is chopped into the finished soup.
Butter
Adds fat and richness while softening the onions before the liquids go in.
Onions
Sweeten and build the flavour base as they cook gently in butter.
Tomatoes
Add acidity and body to the broth, which the food mill then smooths.
Dry white wine
Adds acidity and aroma that brighten the broth.
Light cream
Adds fat and a smooth, rich texture to the finished soup.

The step that matters

Force soup through a food mill. Pressing the cooked tomatoes and onions through a mill removes skins and seeds and creates a smooth, even texture. Skipping or rushing this leaves the soup grainy and uneven.

Swap the tomato

How well each one fits the dish's main ingredients (lobster, butter, onion, clove, garlic, nutmeg, pepper):

  1. Chivefits better
  2. Spinachfits better
  3. Shallotfits better
  4. Tomatothe original

Fit is the average pairing score against lobster, butter, onion, clove, garlic, nutmeg, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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