Lobster and Chicory Soup

Ingredients

• 1 large pre-cooked lobster with shell
• 1 Garlic clove
• 1 Shallot
• 2 tbsp Vegetable oil
• 2 sprigs dill
• 1 bay leaf
• 3 peppercorns
• 200 ml dry white wine
• 800 ml crustacean or fish stock
• Salt
• 1 stalk celery root
• 20 g butter
• 2 tbsp flour
• 12 saffron strands
• 150 ml heavy cream (at least 30% fat)
• 2 tbsp lobster paste
• 50 ml brandy
• Cayenne pepper
• 4 chicory leaves
• sprouts for garnish

Instructions

1. 1.

   Detach the lobster claws from the body or use a lobster pick. Split the lobster lengthwise with a sharp knife, carefully remove the meat from the body and claws. Roughly crush the shells. Peel and roughly chop the garlic and shallot. In a large pot heat the oil, sauté the shells with garlic, shallot, dill, bay leaf, and peppercorns for 5‑10 minutes until fragrant. Deglaze with 1/3 white wine and reduce completely. Repeat deglazing with more wine and reduce again. Add remaining wine and stock, season with salt, and simmer about 1 hour over medium heat.

2. 2.

   Meanwhile trim and wash the celery root, cut into ~5 cm diagonal strips. Blanch in boiling salted water until al dente, shock in ice water, drain.

3. 3.

   Strain the lobster stock through a fine mesh sieve. In a pot melt butter, sprinkle flour, briefly sauté, then deglaze with stock. Add saffron and simmer 10‑15 minutes. Stir in cream, lobster paste, brandy, and cayenne pepper; bring to a boil and season. Place lobster pieces into the broth to warm through. Clean and slice chicory. Rinse sprouts and drain. Ladle soup into warmed bowls and garnish with celery strips, chicory, and sprouts.