Lobster Soup

Ingredients

• 3 lbs of lobster meat
• 3 teaspoon annatto seed oil
• 1 cup of onion (chopped)
• ¾ cup green bell pepper (chopped)
• 2 garlic cloves (chopped)
• ½ cup of celery (chopped)
• ½ cup of carrot(slice thin)
• 1 cup of calabaza
• 1 cups of dry white wine
• 4 tomatoes (medium - peeled, seeded, and chopped)
• 2 cups uncooked white rice
• 3 cups of stock (lobster, fish or chicken) made from lobster shell
• ¼ cup of small pimento-stuffed olives
• ½ teaspoon ground black pepper
• 1 teaspoon of ground dry oregano
• 1 tablespoon of capers
• 2 teaspoon of paprika
• 2 teaspoon cumin
• 1 pinch saffron
• 2 bay leaves
• 3 leaves of culantro
• salt to taste
• 3 sprigs green scallion slices

Directions

1. If you have sofrito just add it to the kettle bring to heat and add the celery, carrots, tomatoes, calabaza, wine, stock, etc.
2. To start from scratch you add the annato seed oil to the soup kettle, bring to heat, sauté onion and green bell pepper until soft, then add the garlic, celery, carrots, calabaza, tomatoes, white wine, fish or lobster stock, add the 2 cups of rice.
3. Also add the bay leaves, paprika, caper, , cumin salt pepper pinch of saffron, cilantro, oregano add the lobster meat.
4. Cover let to simmer, cook about 35 minutes.
5. Serve in deep bowls sprinkle scallion and culantro for garnish.