Los Angeles Soups Recipe List

Delzano's by the Sea

179 N. Harbor Dr., Redondo Beach, CA 90277


16 servings


15-20 lobster bodies
4 C white wine
5 cloves garlic
1 bunch tarragon
1 bunch parsley
10 peppercorn
3 bay leaves
1 serving spoon lobster base
1 lobster tail
1 g heavy cream
1 serving spoon tomato paste


  • Into a stockpot, add bodies; crush with a mallet and add the white wine and reduce till au sec (almost nothing).
  • Add garlic, tarragon, parsley, peppercorn, bay leaves and tomato paste.
  • Fill stockpot to the top with water. Simmer until reduced by half.
  • Strain and add cream and lobster tail.
  • Add roux until it thickens (not as thick as sauce).
  • Take out lobster tail and strain.
  • Chop the tail and put it back in.
  • Season with lobster base.

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