0007 Lobster Soup

Ingredients

• 2 tomatoes (diced)

• 1 leek (chopped)

• 1 onion (chopped)

• 2 carrots (chopped)

• 1 celery stalk (chopped)

• 1 lobster (head and tail separated, claws cracked)

• 50ml olive oil

• 50ml cognac (pre-warmed)

• 1 aromatic bouquet (thyme, bay leaf, parsley)

• 1 clove

• 500ml fish stock ([see recipe 85])

• 1 tbsp tomato concentrate ([see recipe 19])

• 200ml white wine

• 1 pinch of salt

• 1 pinch of pepper

• 20g kneaded butter ([see recipe 3])

• 200ml heavy cream

Preparation Time: 1 hour

Instructions

1. Dice the tomatoes, leek, onion, carrots, and celery, then set aside.

2. Heat olive oil in a large pot over high heat. Sauté the lobster head, tail, and claws for about 3 minutes until lightly browned.

3. Add the chopped vegetables and cook for another 5 minutes.

4. Pour in the warmed cognac and flambé to enhance the flavor.

5. Add the aromatic bouquet and clove, then pour in the fish stock.

6. Bring to a boil, then mix in the tomato concentrate and white wine.

7. Season with salt and pepper, then let simmer for 30 minutes.

8. Strain the mixture, blend until smooth, and return to low heat.

9. Whisk in the kneaded butter for a silky texture, simmer for 3 more minutes.

10. Stir in the heavy cream and let the soup thicken for an additional 5 minutes over low heat.

💡 Tip: Serve as a rich soup or use it as a base for seafood sauces and bisques. Pair with crusty bread and a glass of chilled white wine for an elegant dining experience!