Caribbean Lobster and Egg Drop Soup with Fettuccine

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.

2. 2

   While the pasta cooks, finely chop the onion, mince the garlic, and deseed and finely chop the scotch bonnet pepper (use gloves for safety).

3. 3

   In a large soup pot, heat the coconut oil over medium heat. Add the chopped onion, garlic, and scotch bonnet pepper. Sauté for 3-4 minutes until fragrant and the onion is translucent.

4. 4

   Add the fresh thyme and stir for 1 minute.

5. 5

   Pour in the seafood broth and bring to a gentle simmer.

6. 6

   Add the lobster meat to the simmering broth and cook for 2-3 minutes until just heated through.

7. 7

   In a bowl, beat the eggs well. Slowly drizzle the beaten eggs into the simmering soup while gently stirring to create egg ribbons.

8. 8

   Add the cooked fettuccine pasta to the soup and stir to combine.

9. 9

   Season with salt and black pepper. Simmer for another 2 minutes to allow flavors to meld.

10. 10

    Remove from heat. Squeeze the juice of one lime into the soup and stir.

11. 11

    Ladle the soup into bowls and garnish with extra thyme or lime wedges if desired. Serve hot.