You can use a variety of fish for this festive soup. If you prefer not to use lobster, monk fish is a good substitute - just add at the last minute and cook briefly.
3 tablespoons olive oil
1/2 cup chopped celery
2 garlic cloves, finely chopped
1/2 lb. plum tomatoes, peeled and chopped, or 1 cup canned tomatoes, drained
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
1/2 teaspoon red pepper flakes
3/4 cup dry white wine
6 cups water
6 (4 oz.) frozen lobster tails, cut on underside with scissors
1 pound firm, white fish fillets (such as cod, halibut or sea bass, cut into 2" pieces)
8 ounce medium raw shrimp, deveined
Sea salt or table salt
Chopped fresh parsley (garnish)
Extra-virgin olive oil (garnish)
1. Heat olive oil in large soup pot over medium-low heat. Add celery and cook 5 minutes. Add garlic and cook 1 minute more.
2. Stir in tomatoes, parsley, rosemary and red pepper flakes. Cook 2 minutes. Add wine; cook until liquid evaporates. Add water and bring to a boil. Reduce heat; simmer 20 minutes.
3. Add frozen lobster tails, cook 4 minutes; add fish and cook 3 more minutes until fish is opaque in center. Add shrimp and cook 3 more minutes. Season to taste with salt.
4. Ladle soup into bowls. Sprinkle with additional parsley and drizzle with olive oil. Have a bowl handy for discarded lobster and shrimp; shells. -Greg Pryor
Prep time: 25 minutes
Bake/Cook time: 40 minutes
Carbohydrates: 4 grams
Net Carbs: 3.5 grams
Fiber: 0.5 grams
Protein: 50.5 grams
Fat: 12 grams