John Myers
Consommé De Homard Au Lait De Coco
The perfect consommé de homard au lait de coco recipe with a picture and simple step-by-step instructions.
- 3 piece Fresh lobster
- 500 g Prawns
- 5 tbsp Olive oil
- 1 tsp Tomato paste
- 4 piece Shallots
- 2 piece Garlic cloves
- 1 shot Cognac
- 2 l Fish stock
- 375 ml White wine
- 200 ml Coconut milk
- 0,5 piece Lemon
- 1 tbsp Chopped ginger
- 1 pinch Salt
- 1 pinch Pepper
- 4 piece Protein
- 100 ml Garlic oil
- 2 tbsp Herbs of Provence
- 1 shot Pastis aniseed schnapps
- 1 pinch Espelette pepper
- Coarsely chop the shell of the gutted lobster and shrimp. Heat the olive oil in a large stock pot and fry the tomato paste. Then add the chopped shells and continue to stir vigorously over high heat. Then peel the shallots and garlic cloves and add them, roughly chopped, and after a few minutes deglaze with cognac and flambé. When the flames have gone out, add the fish stock, white wine, coconut milk, lemon juice, ginger, salt and pepper and simmer gently for at least 6 hours.
- In the meantime, soak the prawns in garlic oil and herbs from Provence. Then pass the soup through a coarse sieve and then pass it through a fine sieve a second time. Let the soup cool down. Beat the egg white lightly and add it to the cooled soup and then slowly reheat. From approx. 60 ° C, the protein solidifies on the surface and binds as many cloudy substances as possible so that the soup is clarified – what remains after the protein has been skimmed off is the clear consommé. Skewer the prawns and fry them briefly on both sides in the pan and then flambé with pastis. Serve the soup with the prawns, some coconut milk and Espelette pepper.
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