John Myers
Contents
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Ingredients
- 400 ml Lobster soup from the glass
- 0,5 Freshly cooked lobsters
- 1 Onion
- 1 Clove of garlic large
- 60 ml Cognac
- 150 ml Water
- 150 ml Cream
- 1 pinch Black pepper from the mill
Instructions
- Release the lobster meat and cut into bite-sized pieces. Peel and quarter the onion. Peel and halve the clove of garlic. Fry the lobster shells, quartered onions and halved clove of garlic in a high saucepan with 30 ml of cognac. Now fill up with water and bring to the boil. Swirl the pot and add the rest of the cognac. Drain the soup through a sieve and allow to cool.
- Reheat the lobster soup (important: do not boil!). Whip the cream until it is semi-stiff and gently heat the lobster pieces in the microwave (do not boil - they will get hard!).
- Divide the lobster pieces into 5 soup bowls, fill up with the soup, pour 2 tablespoons of cream on top, grind fresh pepper on top of the whipped cream and serve.
Nutrition
Serving: 100gCalories: 81kcalCarbohydrates: 1.3gProtein: 0.7gFat: 6.3g
