Lobster is a lovely ingredient. This beautiful large shellfish looks majestic and tastes even better.
Ingredients
- 2 pcs lobster
- 2 tbsp tomato puree
- 2 pcs shallots
- 2 cloves garlic
- 1 pcs carrot
- 2 dl white wine
- 0,5 dl cognac
- 5 dl water
- 5 dl whipping cream
- litt cayenne powder
- litt lemon juice
- salt and pepper
- litt fresh tarragon
In this soup, broth is boiled on the shell and the meat itself is butter-fried in the pan. This has to be one of the best soups in the world. This is for me a wonderful appetizer or lunch. Here you learn the tricks to get the most taste out of the shell and make this delicious soup. This recipe is based on a classic French lobster bisque, but I have added some new good flavors that I think improve the soup further. If you have not tried this before, it's really time.
Step 1
Find a large pan and fill it with water. Add salt well to the water. Place the lobster in the pan with your head first. The lobster should be cooked for 2 minutes. While the lobster is cooking, find a large bowl and fill with ice water. When you have finished cooking the lobster, put it directly in the ice water. Then the cooking process stops and it is easier to get the lobster meat out of the shell.
Step 2
After a few minutes in ice water, it is ready to split. In this dish, use your tail and claws. Start by tearing off the tail, gently pressing down with your hand so you hear a crack and pulling off the shell of the tail. Set the tail aside. Try to get as much of the meat in your claws as possible. Divide the body of the lobster in 2 and the shell into smaller pieces.
Step 3
Find a large frying pan and pour in a little oil. Heat thoroughly to add all the peel. Bake on high heat until it is really browned. This gives a wonderful taste to the soup. Add 2 tablespoons tomato paste and shallots and stir.
Step 4
After about 1 minute, pour on some rum / cognac and light with a match. This is flaming. When the flames have gone out, pour in the white wine. Let the white wine boil down to about half before adding the water and the rest of the vegetables.
Step 5
Now let this cook for 30 minutes before adding the cream. Cook for about 30 minutes until the soup gets the right consistency. Strain the soup and season with a little lemon juice, salt and pepper. Fry the lobster meat in butter in a frying pan.
Step 6
Strain the soup and before serving I use a hand mixer to get an airy and delicious consistency of the soup.
Step 7
Pour into a nice soup plate, add the lobster meat and garnish with a little finely chopped tarragon. This tastes absolutely fantastic and is perhaps the world's best soup. Good luck.
