Lobster Fish Broth

Ingredients

• 2 lobsters (about 500 g)
• 1 bay leaf
• 1 tsp peppercorns
• 3 tbsp olive oil
• 2 bunches of soup vegetables
• 400 ml dry white wine
• 3 parsley sprigs
• 1 tsp peppercorns
• 1 bay leaf
• 3 egg whites
• Salt
• 2 Tomatoes
• chervil (for garnish)

Instructions

1. 1.

   In a large pot bring salted water with a bay leaf and peppercorns to a boil, submerge the lobsters head‑first into the boiling water, remove from heat and let them steep for about 10 minutes. Then remove, allow to cool slightly, break apart, extract the meat, and slice the tail flesh.

2. 2.

   Break open the lobster shells, chop or beat them into small pieces, then sauté in olive oil while stirring. Add the cleaned and chopped soup vegetables and continue sautéing. Deglaze with white wine and about 1 L of water. Add peppercorns, bay leaf, and parsley stems, bring to a boil and simmer uncovered for about an hour.

3. 3.

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

4. 4.

   To clarify, return the stock to a pot, whisk in lightly beaten egg whites, and slowly bring to a boil. Once the coagulated mass rises to the surface, reduce heat (do not boil) and let stand for about 20 minutes. Then strain through a cheesecloth, allowing it to drip; do not press, or the consommé will cloud.

5. 5.

   Heat tomatoes briefly, cool, peel, quarter, seed, and dice.

6. 6.

   Distribute lobster pieces and tomato cubes into warmed soup cups, bring consommé to a boil, season with salt, and fill the cups. Garnish with chervil before serving.