John Myers
Lobster Soup
The perfect lobster soup recipe with a picture and simple step-by-step instructions.
- 3300 g Fresh lobster
- Olive oil
- 100 g Butter
- 1 tbsp Salt
- 1 tbsp Sugar
- Fish seasoning
- 500 ml Fish stock
- Noilly Prat
- 2 tbsp Tomato paste
- 0,5 l Milk
- 0,25 l Cream
- Food starch
- Watermelon
- Gold spray
- Whipped cream
- Dill
- Salmon caviar
- Put the olive oil in a sufficiently large saucepan and heat. Add the carcasses of three cooked lobsters, with carrots and leeks, and roast for ten minutes. Add some salt, sugar and tomato paste to the saucepan and sweat with a wooden spoon, turning constantly. Deglaze with Noilly Prat and top up with the fish stock and milk.
- Let everything simmer for an hour and a half. Then remove from the stove, chop the carcasses a little with the mortar and mixer and pass everything through a sieve. Then bring the soup back to the boil and, if necessary, thicken a little with cornstarch. Refine with cream, sugar, salt and butter to taste.
- Cut out small lobsters from a watermelon as a filler, decorate with gold spray, decorate with lobster meat from the joints, whipped cream, dill and salmon caviar and fill up with the soup.
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