4 tablespoons Ella's Picual Extra Virgin Olive Oil, plus extra for drizzling
1/2 cup yellow onion, peeled and chopped
1/2 cup carrot, peeled and chopped
1/2 cup celery, chopped
3 garlic cloves, peeled and minced
1/4 cup Ella's Champagne Wine Vinegar
4 cups chicken or seafood broth
4 raw lobster tails
1/2 cup cooked white rice
3 tablespoons tomato paste
1 1/2 cups heavy cream
1 teaspoon Sea Salt
2 tablespoons fresh chives, chopped
Heat olive oil in a large pot over medium heat. Once the oil is hot, add the onion, carrot, celery, and garlic, stir, and sauté for 5 minutes or until the veggies are tender-crisp. Add stir to combine with the veggies, and continue to cook for 1 minute more. Deglaze the pan with vinegar and stir to combine. Add the broth, stir to combine, and bring to a simmer. Once simmering, add the lobster tails, cover the pot with a lid, and cook, occasionally stirring, for 10-12 minutes or until the lobsters are cooked through. Remove the lobster tails from the broth and, once cool enough to handle, remove the shells. Chop the lobster meat into bite-sized pieces and set aside. Return the lobster shells to the pot and continue to simmer for another 20 minutes.
Remove the shells from the pot and discard them (if you’re unsure that you have gotten all the shells, use a fine-mesh strainer to sift through the contents of the soup). Ladle the soup (broth and veggies) into a blender and add cooked white rice. Working in batches if necessary, puree until smooth, and return the soup mixture to the pot. Return the soup to a low simmer over medium heat and add tomato paste and heavy cream. Continue to simmer for 5 minutes, frequently whisking, until thickened and hot. Season the soup with salt and divide it between bowls. Divide lobster meat between the bowls, drizzle with olive oil and garnish with chopped chives. Serve soup with your favorite crackers.
This recipe is adapted from Season's Oils and Vinegars.