Food

Flambéed Lobster Soup

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Ingredients for 2 people

– 1 lobster, small, in ice (approx. 400 g)
– 500 ml cream
– 200 ml chicken broth
– ½ tbsp tomato paste
– 4cl cognac
– 4 cl port wine, white
– 4 cl vermouth, dry (Noilly Prat)
– 1 dash of Pernod
– Salt
– Cayenne pepper
– Oil, neutral

Preparation

  1. The lobster must be thawed slowly (in the refrigerator, for 2 days). Then remove the meat from the claws and the tail. Chop the meat into bite-sized pieces.
  2. Pour off 100ml of the cream and whip some whipped cream out of it. You don’t need more than 1-2 tbsp per plate. If you have whipped too much cream, stir the rest into the soup. Put the prepared whipped cream in the refrigerator.
  3. Then break the lobster shells into pieces. The pieces must be dry. If necessary, pat dry with a kitchen towel.
  4. Pieces of a shell holding liquor, oil, tomato paste, lighter, and the chicken broth on the stove. It should be quick.
  5. Heat a slightly wider saucepan until you noticeably radiate heat. Add a little oil and quickly add the lobster shells. It must now sizzle vigorously (the pot must be heated until dry, otherwise the oil will burn and smoke beforehand). Roast the shells vigorously while stirring.
  6. Add tomato paste and roast as well, being careful not to burn anything. Pour in the cognac and ignite. If there is no metal filter in the extractor hood, you should remove the pot from the stove. A grease-soaked filter mat is prone to burning.
  7. As soon as the cognac has almost completely evaporated, pour in the port wine. Let it boil down again, then do the same with the vermouth. When this has also boiled down, add the cream and the chicken broth. Bring to a boil, put the lid on the pot and remove it from the stove. The soup should be steep for at least half an hour.
  8. Pass the soup through a fine sieve. Season with a little cayenne pepper and some salt. Be careful with the cayenne pepper. The soup must not taste too spicy and conjure up a sweat on your forehead while eating. Season carefully when trying.
  9. Bring the soup to a boil again before serving. Pour the soup over the lobster meat to warm it up.
  10. Cooking it in the soup would make it leathery! It also makes portioning easier.
  11. The whipped cream can be refined with a dash of Pernod. Now put a dollop on each plate. Serve a fresh baguette with the soup. A dry white wine rounds things off perfectly.
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