A really noble soup for that special occasion

Ingredients

• 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
• Spices

 

Preparation

1. 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.
2. Allow to boil and then remove from direct heat, allow to cook for a further 15-16 minutes.
3. Allow to cool and then remove the legs and pincers and cut the lobster into half.
4. Remove the meat of the lobster tail, and sprinkle with salt, pepper and cognac/brandy.
5. Remove the meat fro the pincers carefully and sprinkle with salt, pepper and cognac/brandy.
6. Smash the lobster shell into smaller pieces and then fry in oil and some lobster butter.
7. Add the prepared, cubed celery, onions and carrots, tomato paste and finely chopped jalapeno pepper.
8. Flambé the dish with cognac.
9. Add the fish stock, white wine and vermouth and cook for 20-30 minutes.
10. Add the crème fraiche and cream, bring to the boil and allow to reduce.
11. Taste and add some cold butter, remove the dish from heat.

Serving suggestion

• 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.