Caribbean Lobster and Egg Drop Soup with Fettuccine

Preparación

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