John Myers
Lobster Foam Soup
The perfect lobster foam soup recipe with a picture and simple step-by-step instructions.
- 1 Pc. Fresh lobster
- 4 Pc. Carrots
- 4 Pc. Onions
- 0,5 Pc. Celeriac fresh
- 0,5 liter Fish stock
- 0,2 liter Cream
- 20 g Ginger
- 4 cl Cognac
- White wine
- 50 g Butter
- Salt and pepper
- Let the lobster cook for 6–7 minutes, depending on the size. Then quench in ice water and let cool down. Halve the lobster with a sharp kitchen knife, crack the scissors with the lobster tongs, then remove the scissors and tail meat. Then separate the scissors and tail from the head. Shear, break open and remove the meat, cut the tail in half and remove the meat.
- Now heat the oven to 200 ° C and roast everything that is left of the lobster (except the meat) in the oven for about 30 minutes together with the carrots, onions, ginger and celery. Take the lobster shells out of the oven and flambé with cognac in a saucepan and then roast again in the saucepan with the roasted vegetables.
- Then deglaze with the white wine and possibly a little cognac and pour on the water and fish stock and then let it reduce for about 2 hours. Then pass the whole thing through a sieve and bring to the boil again. Then add the cream and season with salt and pepper to taste. Add the butter and froth up with a hand blender; then distribute the lobster meat on soup cups or plates and add the foamed soup. Ferddich!
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