John Myers
Contents
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Ingredients
- 1 kg Lobster carcasses
- 10 Pc. Langostinos
- 100 ml White wine
- 2 cl Brandy
- 2 cl Vermouth
- 2 cl Aniseed schnapps
- 1 Pc. Onion
- 2 Pc. Garlic cloves
- 200 ml Cooking cream
- Oil
- Tomato paste
Instructions
- Clean the lobster carcasses, rinse under running water and dry. Peel onion and garlic and chop finely.
- Sear the carcasses for about 10 minutes. Reduce the temperature a little and add the onion and garlic, sauté for about 3 minutes.
- Deglaze with white wine and let reduce. Then deglaze with the spirits and allow to reduce again briefly. Fill up with water and cook for at least 2 hours.
- Meanwhile remove the heads and carcasses of the Norway lobster and devein.
- Then pass the brew through a sieve, reduce the collected liquid to about 700ml. Add the cream, season with salt and pepper (be careful, the carcasses already bring a certain amount of salt!). If necessary, color them a little with tomato paste.
- Fry the emperor garnet on both sides for 1 minute and arrange 2 pieces in the center of each plate.
- Foam the soup with a hand blender and pour over the Norway lobster. Serve with bread.
Nutrition
Serving: 100gCalories: 137kcalCarbohydrates: 0.7gProtein: 16.5gFat: 6.1g
