Lobster Soup

Ingredients

• 2 lobsters (with shells)
• 2 Garlic cloves
• 1 Shallot
• 2 sprigs dill
• 2 tbsp plant oil
• 1 bay leaf
• 3 peppercorns
• 200 ml dry white wine
• 1 l fish stock
• Salt
• 20 g butter
• 2 tbsp Whole wheat flour
• 200 ml heavy cream
• 2 tbsp lobster paste
• Cayenne pepper
• 2 tbsp chopped parsley (for garnish)

Instructions

1. 1.

   Separate the claws from the body or use a lobster claw cutter. Cut the lobster lengthwise with a large sharp knife, carefully remove the meat from the body and claws. Roughly crush the shells.

2. 2.

   Peel and roughly chop the garlic and shallot. Wash and dry the dill. In a large pot heat 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. Repeat with more wine and reduce again.

3. 3.

   Add the remaining white wine with fish stock, season with salt, and simmer for about an hour over medium heat. Strain the lobster stock through a fine mesh sieve. In another pot melt butter, sprinkle flour, briefly sauté, then deglaze with the stock. Simmer 10–15 minutes.

4. 4.

   Stir in cream, lobster paste, and cayenne pepper; bring to a boil briefly and season. Add lobster pieces to the broth, let them cook through, then serve in soup bowls topped with parsley.

5. 5.