Riesling Lobster Soup with Tempura Prawns and Parmesan Toast

Soup:

1. Put all the ingredients cold in a larger saucepan and bring to the boil while stirring. Then simmer on a mild heat until the soup has a creamy, but not thick, consistency. Possibly regulate the texture with a little more wine and season to taste. Salt carefully. Keep warm.

Toast:

1. Preheat the oven to 190 °. Cut the toast slices from one point to the other (to form a triangle), brush with a little butter and sprinkle with the Parmesan. Determine the amount of Parmesan individually. Place the bread on a baking tray lined with baking paper and bake until the cheese has taken on color. Can take 20 minutes, depending on the oven.

Tempura prawns:

1. Fill a slightly taller saucepan with enough oil to fry and heat. (Do a wooden ladle-handle test … when the oil begins to pearl on it, it is hot enough to deep-fry). Then turn the heat down a little for deep-frying. Put the flour and egg in a bowl. Have water and some ice cubes ready. Then gradually pour ice water into the flour and roughly stir everything with a fork. Ice cubes can fall into it. The colder the dough, the more cross it will be when frying. Gradually pour in enough water while stirring until a smooth, thick dough is formed.
2. Skewer the prawns in pairs, dip them in the batter and wipe them in the hot oil. Always as many as the volume of the pot allows and until the pastry shell has taken on color and is crispy. Lift the finished prawns out of the oil, place them on a plate lined with kitchen paper to drain and, if necessary, place them in the oven (with the bread) to keep them warm until they are all fried.
3. Now maybe briefly heat the soup again and froth up a little with the hand blender ………. and you can serve it up ……………… ….. ‘n good’n ………