lobster soup

Ingredients for 5 servings:

• 5 carcass(s) (lobster carcasses)
• 3 large turnips, yellow
• 3 stalk(s) celeriac
• 1 small fennel
• 250 g shallot(s)
• 2 tbsp tomato paste
• 300 ml dry white wine
• 100 ml cognac
• 1 medium-sized tomato(s), peeled, 400 g
• 10 pieces peppercorns
• 3 liters of water
• 10 tbsp olive oil

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 45 minutes

Christmas leftovers

Chop the lobster carcasses, focusing on the rinsed heads, and chop the legs into small pieces with scissors. Chop the vegetables. Heat 5 tablespoons of olive oil in a large pot (I use a goose roasting pan). Roast the carcasses in two batches and set aside. Brown the vegetables in the remaining oil, then brown the tomato paste. Add the carcasses back in, deglaze with cognac and white wine, and reduce. Add the tomatoes and peppercorns. Mix everything well and top up with 3 liters of water, seasoning with a little salt. I always add salt at the end, if necessary. Simmer for one hour over low heat with the lid half-open. Remove the boiled tails, claws, and shells. Press the rest firmly through a coarse sieve. Reduce the soup a little further if necessary and season to taste. Tip: We always eat it with rouille, a recipe by Lea Linster made from boiled potatoes, small croutons made from slices of white bread and grated Emmental cheese.