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Icelandic Lobster Soup

November 5, 2015 By Darlene at International Cuisine

Icelandic lobster soup is an amazing recipe. It is delicately flavored with sherry and thyme, everyone will love it!

I had never made my own seafood stock before and wow, how easy and what a treat.  Simply use the shells from your shellfish with some veggies.  This recipe can be made with lobster alone, or lobster and shrimp which was how I made it or it can be made with langostinos.

Similar to a lobster bisque, this Icelandic lobster and shrimp recipe will be a regular in my repertoire, absolutely delicious!

A picture of Icelandic lobster soup a rich orange color with chunks of shrimp and lobster, garished with a sprig of thyme.

A picture of Icelandic Lobster and Shrimp soup a beautiful orange color perfect for fall
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4.29 from 21 votes

Icelandic Lobster Soup

A simply amazing soup recipe for any occasion plus see how easy it is to make your own seafood stock using the shells from the seafood that is in the soup.  You will love it!
Course Soup
Cuisine Iceland
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 8 as a starter
Calories 236kcal
Author International Cuisine

Ingredients

  • For the stock:
  • 1 tablespoon butter
  • 3 to 4 lobster tail shells
  • Shrimp shells from 1 pound large 16/20 count shrimp
  • 1/4 cup dry sherry
  • 1/2 cup white wine
  • 1 Bouquet garni: 5 each sprigs thyme and parsley 1 bay leaf and 5 whole peppercorns
  • 1 large shallot peeled
  • 1 leek roughly chopped
  • 2 large carrots roughly chopped
  • 2 stalks celery roughly chopped
  • pinch white pepper
  • pinch salt
  • 6 to 7 cups water
  • For the soup:
  • 2 tablespoons butter
  • 1 shallot minced
  • 1/3 cup dry sherry
  • 1 heaping tablespoon tomato paste
  • 1 14 oz can plum tomatoes and the juice
  • 4 cups shrimp and lobster stock
  • 3 sprigs thyme
  • 1/2 teaspoon sweet paprika
  • 1/2 cup heavy cream
  • 3 to 4 lobster tails chopped
  • 1 pound shelled large shrimp chopped
  • White pepper and salt to taste
  • Chili oil (optional) for garnish

Instructions

  • In a stockpot over medium-high heat, sauté the shrimp and lobster shells until pink.
  • Add the sherry and white wine, and simmer until reduced, about 5 minutes.
  • Add the rest of the ingredients and enough water to cover, about 6 to 7 cups.
  • Simmer (do not boil) uncovered, for an hour, or until reduced to about 4 cups of liquid.
  • Strain through a fine mesh cloth. Discard solids.
  • For the soup:
  • In a large saucepan over medium heat, sauté the shallot in butter until translucent.
  • Add the sherry and simmer until reduced by half.
  • Add the tomato paste, tomatoes, stock, paprika and thyme. Simmer gently, covered for 20 minutes. Remove the thyme and puree with an immersion blender. Pass soup through a fine mesh cloth or sieve.
  • Return to low heat and temper the cream with some of the hot soup, and slowly add to the soup.
  • Add salt and pepper to taste.
  • Add the lobster and shrimp to the gently simmering soup.
  • Simmer for 3 minutes, turn off the heat and cover for 2 to 3 minutes more.
  • Serve immediately, garnished with a drizzle of chili oil, and a sprig of thyme.

Nutrition

Calories: 236kcal | Carbohydrates: 6g | Protein: 20g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 214mg | Sodium: 1029mg | Potassium: 363mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3205IU | Vitamin C: 5.9mg | Calcium: 174mg | Iron: 2.1mg

 

Filed Under: Iceland, Recipes, soup

Icelandic Cod with Egg Butter Sauce

November 5, 2015 By Darlene at International Cuisine

This Icelandic Cod with egg butter sauce is so simple to make and absolutely delicious. Cod is very important to the Icelandic people in fact there were even cod wars back in the 70’s with the UK.  This was a main dish that I will make often.  The secret to good fish is not overcook it.  Just until flaky and fork tender.  Cod will be snow white when cooked. Enjoy!

Icelandic cod in egg butter sauce

 

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5 from 1 vote

Icelandic Cod with Egg Butter Sauce

Course Main Dish
Cuisine Iceland
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author International Cuisine

Ingredients

  • 4 skinless cod fillets bones removed
  • salt and freshly ground black pepper to taste
  • 2 tbsp. olive oil
  • 2 sticks unsalted butter
  • 2 eggs hard-boiled, peeled, and roughly chopped
  • 1 tbsp. minced parsley
  • Lemon wedges for serving

Instructions

  • Heat oven to 350°.
  • Place cod on a baking sheet and season with salt and pepper; drizzle with oil.
  • Bake until cod is cooked through, about 15 minutes.
  • Melt butter in a small saucepan over medium; stir in eggs and cook until eggs are heated through, 1–2 minutes.
  • spoon sauce over the top of the cod filets
  • Garnish with parsley;
  • serve with lemon wedges.

 

Filed Under: Iceland, Main Dish, Recipes

Roasted Asparagus and Fennel

November 5, 2015 By Darlene at International Cuisine

Roasted asparagus and fennel is a perfect side dish with just about anything but the flavors were exceptional with the Icelandic cod in egg butter sauce.  This just takes about 20 minutes to make and it really doesn’t need anything added to it, the flavors are just perfect as they are.

roasted asparagus and fennel

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5 from 1 vote

Roasted Asparagus and Fennel

Course Side Dish
Cuisine Iceland
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author International Cuisine

Ingredients

  • 1 bunch of fresh asparagus
  • 1 fennel bulb with fronds
  • olive oil
  • salt and pepper

Instructions

  • preheat oven to 425 degrees
  • snap one asparagus and cut the rest at the same place on the stem
  • slice one fennel bulb into bite size pieces
  • chop the fronds and set aside
  • put the asparagus and fennel bulb in a roasting pan and drizzle it with some olive oil
  • put in oven for about 20 minutes or until fork tender and roasted
  • Salt and pepper to taste
  • sprinkle with the fennel fronds to garnish
  • serve warm

 

Filed Under: Iceland, Recipes, Side Dish, Vegetarian

Icelandic Caramelized Potatoes

November 5, 2015 By Darlene at International Cuisine

Icelandic caramelized potatoes are a loved side dish especially around the holidays.  However, it is a real treat for any occasion.  So simple and delicious, I can’t believe I had never come across these little gems before.  Use a small waxy potato and it is best to wait to peel them after they  are boiled and fork tender.  This allows the potato to really soak in the caramelized goodness.  Enjoy!

Icelandic caramelized potatoes

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5 from 1 vote

Icelandic Caramelized Potatoes

Course Side Dish
Cuisine Iceland
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author International Cuisine

Ingredients

  • 2 lbs. small potatoes
  • 1/3 cup sugar
  • 2 tablespoons water
  • 3 tablespoons unsalted butter

Instructions

  • Boil the potatoes in large pot of water until tender
  • Drain potatoes and let cool until you can peel them.
  • Peel them and set aside
  • In a saucepan, add sugar and water to pan and simmer over medium heat until syrup turns a golden brown.
  • stir in the butter and then the potatoes
  • Cook to combine all the ingredients about 5 more minutes taking care that all the potatoes are covered with the caramelized goodness.
  • Serve warm

 

 

 

Filed Under: Iceland, Recipes, Side Dish

Blueberry Schnapps

November 5, 2015 By Darlene at International Cuisine

Blueberry schnapps made a delicious end to our Icelandic meal served with the white chocolate creme brulee.  The combination was perfect.  This takes just a little pre planning to allow time for  the mixture to freeze.  Enjoy

blueberry schnapps

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Blueberry Schnapps

Course Drink
Cuisine Iceland
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 4 servings
Author International Cuisine

Ingredients

  • 1 cup pureed blueberries
  • 2 cups water
  • 1/2 cup sugar
  • 1/2 cup vodka

Instructions

  • In a saucepan cook the sugar, water and blueberry puree until the sugar is melted and syrup begins to thicken.
  • cool and add the vodka
  • Freeze
  • Place in a blender to make a slushy consistency and serve.

 

Filed Under: Drinks, Iceland, Recipes

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I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

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