Lobster Cream Soup

Ingredients

• 40 g Butter
• 2 tbsp flour
• 0.75 l fish stock (from a jar)
• 1 tbsp lobster paste
• 2 tbsp cognac
• a pinch cayenne pepper
• 200 ml whipping cream
• Salt
• 1 cooked lobster
• young lard
• Chives
• butter

Instructions

1. 1.

   Break the lobster claws and use the kitchen mallet to crack them. Split the body lengthwise up to the tail. Remove the plastic-like structure inside the body and the dark strand (intestine) in the tail. Separate the lobster meat from the shell, claws, and tail and season with salt.

2. 2.

   Melt butter in a pot. Add flour, stir, and sauté until lightly browned. Gradually whisk in fish stock and bring to a boil. Stir in lobster paste with a whisk. Bring soup back to a gentle boil and season with salt, cayenne pepper, and cognac. Add the lobster meat (except the tail) to the soup and simmer for 4 minutes. Pour in cream and whip with an immersion blender. Cut the lobster tail into small pieces and sauté briefly in hot butter. Finally serve the soup with a touch of lard and chives.