Creamy River Crab Soup

Ingredients

• 600 g lobster shells
• 3 tbsp olive oil
• 1 bunch vegetable mix
• 400 ml dry white wine
• 1 tsp peppercorns
• 1 bay leaf
• 3 dill sprigs
• 2 tbsp butter
• 2 tbsp flour
• 200 ml heavy cream
• 2 tbsp lobster paste
• 50 ml brandy
• 350 g pre‑cooked river crab tails (peeled)
• herb leaf for garnish

Instructions

1. 1.

   Cut the lobster shells into small pieces or knock them down. Roast in olive oil while stirring, add the cleaned and chopped vegetable mix and continue roasting. Deglaze with white wine and about 1.2 L water. Add peppercorns, bay leaf, dill sprigs, bring to a boil and simmer uncovered for about an hour.

2. 2.

   Strain the stock through a fine sieve, let cool and skim off fat.

3. 3.

   Melt butter in a pot, sprinkle flour and cook until lightly browned.

4. 4.

   Measure out 800 mL of stock, add it and whisk vigorously with a whisk. Stir in the paste, pour in the cream and simmer for 10 minutes over medium heat. Add salt, pepper and brandy, then add the crab tails, warm them through and serve on plates. Sprinkle with herb leaves before serving.