A rich and creamy lobster soup with a hint of spice and aromatic herbs.
Heat a sauté pan over medium heat and melt the butter.
Using butter as the base adds a rich flavor to the soup.
Add the shallots, green onions, and garlic to the pan and sauté until fragrant.
Sautéing the aromatics enhances their natural flavors.
Deglaze the pan with the white wine, scraping up any browned bits.
Deglazing adds depth to the soup's flavor.
Stir in the Worcestershire sauce, Tabasco sauce, thyme, and paprika.
Adjust the amount of Tabasco sauce to your preferred spice level.
Add the hot water, tomato paste, and bay leaf, and bring to a simmer.
Simmering allows the flavors to meld together.
Whisk in the heavy cream and continue to cook until heated through.
Whisking ensures the cream is evenly incorporated.
Add the lobster meat and cook until just heated through.
Avoid overcooking the lobster to maintain its tender texture.
Serve the soup hot in bowls, garnished with additional green onions if desired.
Serving the soup immediately ensures the best flavor and texture.
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