Ingredients

• 2-3 pieces fresh lobster, approx. 450g
• 1/2 l fish stock
• 1/4 l beef stock
• 1/4 l dry white wine
• 2cl Cognac or Brandy
• 30g lobster butter
• “Bouquet Garnish”: celery, leek, carrot, onion
• “Mirepoix”: celery, leek, carrot, onion
• 2-3 tomatoes
• 2 medium-sized onions
• 1/2 chilli
• Seasoning
• 1 spoon of tomato puree

Preparation

The lobster:

• Add the bouquet garnish with a little cumin into salted water and bring it to the boil.
• Hit the lobsters strongly on the head before placing them into the boiling water.
• Cook for 8-10 minutes and let them then simmer.
• Finally, remove the lobsters from the water.
• Allow them to cool.
• Remove the legs and claws.
• Cut the bodies into two long halves.
• Remove the contents of the tail and the claws (use a large, strong knife and then break the claws).
• Let the rind of the lobster dry in the oven at 120°C for about 10 minutes then grind the rind.

The soup:

• Sear a little roughly chopped mirepoix (celery, carrot, leek and onion) and the ground rinds of the lobster in a little olive oil and lobster butter.
• Add ground pepper corns, 1 bay leave and a 1/2 chilli and tomato puree.
• Add a dash of Cognac and a little white wine.
• Fill iwith beef stock and fish stock.
• Allow it to simmer for 20-30 minutes before you straining it through a kitchen towel.
• Taste the soup and prepare to serve

Serving suggestion

This elegant Consommé is ideally served in decorative dishes with small chunks of cut leek, carrots, celery and tomatoes, chopped lobster and either sticks of puff pastry or “Mini Croissants".