A delicate soup for a very special occasion.
- 1-2 freshly cooked, de-shelled lobster – approximately 400g (pre-cooked weight).
- 1 small packet of ready-to-use puff pastry.
- 500ml thick fish stock.
- 250ml clear beef or chicken stock.
- 250ml bottle of brut champagne or sparkling wine.
- 1 carton of cream.
- 1 carton of crème fraiche.
- 40g butter.
- 1 egg.
- ½ chilli, finely chopped.
- 1 spring onion, chopped into fine rings.
- Some celery, sliced.
- 1-2 shallots, sliced.
- Some lemongrass crushed with a knife blade.
- Fry the shallots, chilli, lemon grass and prepared vegetables lightly in some butter for 1-2 mins, until glassy.
- Add the fish stock and meat stock and allow to cook slowly for 10 minutes.
- Add the cream and crème fraiche and then filter with a fine kitchen sieve.
- Now add the champagne and a few blocks of cold butter to taste.
- Cut the freshly cooked, de-shelled lobster tail, pincers and legs into large chunky pieces and place into the soup bowls and fill with soup.
- Add some pepper to taste.
- Paint the rims of the soup bowls with some whisked egg white, applying only a very thin later.
- Roll the pastry very thinly and place over the soup bowls, pressing down firmly on the rims in order to ‘seal’ the soup bowls with the pastry.
- Paint the pastry with whisked egg yolk and some water. Pierce the pasty a few times with a sharp knife or needle so that the steam can be released and doesn’t moisten the pastry too severely.
- Bake in a pre-heated oven at 180°C for 8-10 minutes until the pastry is golden brown and serve immediately.