Icelandic Lobster Soup - cooking recipe

Ingredients

10 tablespoons butter, divided
2 large onions, coarsely chopped
5 cloves garlic, coarsely chopped
2 tablespoons salt
2 pounds lobster tails - shelled, meat coarsely chopped, and shells reserved
8 button mushrooms, chopped
1 Red Delicious apple, coarsely chopped
1 red bell pepper, coarsely chopped
4 carrots, coarsely chopped
1/4 cup tomato paste
3 1/2 quarts water
2 tablespoons ground paprika
2 tablespoons curry powder
2 tablespoons dried tarragon
2 teaspoons chili powder
2 teaspoons ground cayenne pepper
1/4 cup all-purpose flour
1 cup heavy whipping cream

Preparation

Melt 6 tablespoons butter in a large pot over medium heat. Add onions, garlic, and salt; cook and stir until onions soften, about 5 minutes. Add lobster shells, mushrooms, apple, red bell pepper, carrots, and tomato paste. Cook and stir until vegetables soften, about 7 minutes. Add water, paprika, curry, tarragon, chili powder, and cayenne pepper. Simmer soup over medium-low heat, uncovered, stirring occasionally, about 2 hours.
Remove soup from heat; strain liquid through a mesh colander into a bowl to yield about 2 quarts. Discard lobster shells and vegetables. Rinse the pot.
Melt remaining 4 tablespoons butter in the pot over medium heat. Add flour; mix vigorously into a thick roux, scraping the bottom of the pot, 2 to 3 minutes. Add the strained liquid, 2 cups at a time, mixing well until entirely smooth, about 5 minutes. Stir in heavy cream, maintaining a low simmer. Divide lobster meat evenly into serving bowls; ladle hot soup generously on top.