Pea and Saffron Soup with Lobsters

Ingredients

• 1 Shallot
• 1 Garlic clove
• 1 Carrot
• 200 g celery stalks
• 400 g Peas (frozen)
• 4 tbsp olive oil
• 4 sprigs marjoram
• 100 ml dry white wine
• 800 ml vegetable broth
• 1 pinch saffron strands
• 100 ml heavy cream
• Noilly Prat
• Salt
• Cayenne pepper
• 12 lobsters

Instructions

1. 1.

   Let the peas thaw. Peel and dice the shallot, garlic, carrot, and celery; sauté in 2 tbsp hot oil until translucent for 1-2 minutes. Add marjoram (reserve a few leaves for garnish) and deglaze with broth. Stir in peas, simmer gently for about 15 minutes, then strain through a sieve. Return to pot, add saffron and cream, adjust consistency by reducing further or adding more broth. Season with Noilly Prat, salt, and cayenne pepper. Peel and devein the lobsters except for the tail segment; briefly fry in remaining oil for about 1 minute, seasoning lightly with salt.

2. 2.

   Serve the soup in bowls topped with the lobsters, garnished with marjoram sprigs.