Lobster soup with chili

Ingredients for 4 servings:

• 1 kg lobster
• 40 g butter
• 20 g butter (crab butter)
• 4 shallots
• 2 garlic cloves
• 2 tomatoes
• Flour
• ¼ liter wine, white, dry
• 100 g crème fraîche
• Salt
• 20 shrimp(s)
• 6 tbsp cream
• 2 cl cognac
• 1 can coconut milk
• chili paste
• Cayenne pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Place the lobsters, one at a time, head first, in plenty of boiling water – ensuring the water is boiling briskly – and let stand for 5 minutes. Let cool slightly, then remove the meat. Cut 4 medallions from each lobster tail, leaving the claws intact. Then cover and refrigerate both. Now finely chop the remaining lobster tail meat and the meat from the joints, also cover and refrigerate. Chop the lobster shells and legs. Brown the pieces in the butter and crab butter. Peel and halve the shallots, lightly crush the garlic cloves (do not peel them), roughly chop the tomatoes, and add everything to the lobster shells. Lightly dust with flour, stir well, and sauté briefly. Top up with wine and 1/2 liter of water and cook in an uncovered pot over low heat for 30 minutes. Then strain everything through a fine sieve, stir in the crème fraîche, and season. Then, pour 1/2 cup of the soup into a mixing bowl. Puree the minced meat and add it to the soup. Add the medallions and claws. Heat the soup, but do not boil. Then, add a can of coconut milk and season with salt, cayenne pepper, and chili paste to taste. Now, in a pan, fry the shelled and deveined shrimp. Finally, whip the cream until stiff peaks form. Serve the meat on very warm plates. Stir the cream and cognac into the soup and garnish with the fried shrimp. Serve immediately.