salsaology recipes

Lobster and Fideo Soup

Lobster and Fideo Soup

Fideo is the Spanish word for noodle, specifically a very thin and short noodle, also known as vermicelli pasta. Fideos are commonly used in Mexican cuisine to make soups and pasta salads. This recipe takes the Mexican traditional dish – sopa de fideo (noodle soup) and flavors the broth with our robust Chile Negro & Hibiscus Sauce. The addition of lobster or shrimp just makes this dish rich and heartwarming.


  • 1 tablespoon Olive Oil
  • 7 ounce Package Fideos Pasta or Vermicelli Pasta
  • 4 cups Chicken Stock
  • 1/2 cup  SALSAOLOGY Chile Negro & Hibiscus Sauce
  • Sea Salt
  • 2 1lb. Live Lobsters (or substitute with 1lb. of fresh, large Shrimp*)


  1. In a medium sized pot, heat 1 tablespoon of olive oil over medium heat. Add the fideos stirring often until they are a toasty brown; approximately 5 minutes. Add 6 cups of chicken stock and stir in ½ cup of Chile Negro & Hibiscus Sauce and season to taste; about 2 teaspoons of salt. Reduce heat to low, cover and cook until fideos are al dente, approximately 7-10 minutes.
  2. Bring a large pot of salted water to a rolling boil over high heat. Add lobsters head in first and cook for 5 minutes. Remove with tongs and place in a bowl or cookie sheet- set aside and allow to cool.
  3. When lobsters are cool, remove tails and claws. With scissors remove shell from tail by cutting down the middle of the tail on bottom. Crack claws and remove claw meat. Cut lobster into desired portions.
  4. Serve fideo soup in bowls and top with lobster meat or shrimp.


Serves 4.

mix it up

*If using shrimp: Peel and devein shrimp. Season shrimp with salt and pepper. Heat 1 tbsp. of olive oil in a pan over medium heat. Add shrimp and sauté for approximately 4 minutes. Add 1 tbsp. of butter and turn off heat. Set aside.