Lobster and Black Lentil Soup with Spaetzle

Ingredients

• 150 g black lentils (beluga lentils)
• 1 onion
• 2 tbsp butter
• 2 tbsp crab butter
• 40 g flour
• 100 ml White wine
• 500 ml vegetable broth
• 200 ml heavy cream
• 1 bay leaf
• 0.5 bunch spring onions
• 100 g lobster meat
• Salt
• ground pepper
• 250 g flour
• 2 Eggs
• 0.5 tsp Salt
• Pepper
• nutmeg
• 50 ml water

Instructions

1. 1.

   For the soup, set lentils in water and bring to a boil. Cook lentils over medium heat for 25-30 minutes, then briefly rinse and drain.

2. 2.

   Peel and finely dice onion. In a pot melt butter and sauté onion cubes. Add crab butter and let melt. Stir in flour, then deglaze with white wine. Gradually stir in vegetable broth. Add heavy cream and bay leaf. Simmer soup for about 5 minutes, stirring occasionally.

3. 3.

   Meanwhile trim spring onions and cut diagonally into slices. Add spring onions and lobster meat to the soup and simmer for another 5 minutes.

4. 4.

   Bring a wide pot of salted water to a boil for the spaetzle.

5. 5.

   In a bowl combine flour and eggs, add spices and gradually whisk in water. Beat dough vigorously until thick but pourable. Use less water if eggs are large.

6. 6.

   Spread a small amount of dough evenly on a damp wooden board and use a long knife or metal spatula to scrape fine strips into boiling water. Dip the tool into cold water occasionally to prevent sticking.

7. 7.

   Ensure the water stays at a rolling boil. After about 3 minutes, spaetzle will be cooked and float to the surface. Remove with a slotted spoon and drain in a colander.

8. 8.

   Finish soup by adding lentils and spaetzle, heat through and adjust seasoning.