Lobster soup is a luxurious dish if you ask me. It takes some time to make, but it is definitely worth the wait. You can make the soup a day in advance, then just heat it up and serve.
Steps 1-7 can be done the day before if you like. Let the soup cool off, store it in the fridge and reheat just before serving. Do step 8 and 9 just before serving.
Servings 10
Ingredients
- 3 lobsters
- 2 carrots
- 1 yellow onion
- 3 garlic cloves
- 7 oz Celeriac
- 3 tbsp tomato paste
- 3 tbsp cognac
- 2 cups white wine
- 5 tbsp lobster stock (liquid)
- 5.5 cups water
- 2 cups double cream
- 4 tbsp corn starch (for thickening)
- 3 shallots
- chives (for decoration)
Instructions
- emove the meat from the lobsters and chop the shells into large pieces. Store the meat in the fridge. Use only the shells from the claws and tail, save the middle section of the body in the freezer. Use it later to cook a fish soup.
- Chop the yellow onion, carrots, celeriac in large cubes.
- Heat up a pan and fry the shells and vegetables in oil.
- Add the tomato paste and fry another minute or two.
- Add the cognac and wine. Let it boil gently until only half the liquid remains.
- Add lobster stock and water, let it boil for 45 minutes. Pour everything through a sifter, throw away the shells and vegetables.
- Add the cream and let it boil 5 minutes, then add the corn starch. Add salt and white pepper to taste. Let it cool off, then store the soup in the fridge (if not serving the directly).
- Shred the shallots and fry them in a couple of drops of olive oil in a frying pan, without browning them.
- Distribute the lobster meat and the shallots in soup bowls, reheat the soup (if you made it the day before) and pour it in the bowls. Add finely chopped chive as decoration.