A really noble soup for that special occasion
- 2 fresh lobsters (400-450g)
- 1 glass of fish stock
- 1 carton of crème fraiche
- 1 carton of cream
- 40g lobster butter
- 60g fresh butter
- 4cl cognac/brandy
- 250ml dry white wine
- 2cl vermouth
- ½ Tbsp tomato paste
- Some celery
- 1 carrot
- ½ a leek
- 2 medium-sized onions
- ½ jalapeno pepper
- Numb the lobster with a firm and quick blow to the head and place in boiling salt water with the leek, caraway seeds and onions.
- Allow to boil and then remove from direct heat, allow to cook for a further 15-16 minutes.
- Allow to cool and then remove the legs and pincers and cut the lobster into half.
- Remove the meat of the lobster tail, and sprinkle with salt, pepper and cognac/brandy.
- Remove the meat fro the pincers carefully and sprinkle with salt, pepper and cognac/brandy.
- Smash the lobster shell into smaller pieces and then fry in oil and some lobster butter.
- Add the prepared, cubed celery, onions and carrots, tomato paste and finely chopped jalapeno pepper.
- Flambé the dish with cognac.
- Add the fish stock, white wine and vermouth and cook for 20-30 minutes.
- Add the crème fraiche and cream, bring to the boil and allow to reduce.
- Taste and add some cold butter, remove the dish from heat.
- Cut the lobster and asparagus into small pieces and place in soup bowls.
- Fill the soup bowls with the soup and top with a teaspoon of crème fraiche.
- Garnish the dish with a piece of dill.