Gastronomixs

Lobster consommé

A deliciously refreshing consommé that can be served hot or cold. 

Lobster consommé

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Ingredients

1

l

lobster bisque

1

l

court bouillon

1

l

fond blanc

3

dl

egg whites

50

g

carrot

50

g

onion

50

g

celery

50

g

leek, (the white part only)

50

g

mushrooms

150

g

tomatoes

 2

 

sprigs of tarragon

 2

 

parsley stalks

 2

 

chervil stalks

 

 

sea salt

Preparation method

  • Grind the vegetables, herbs and egg whites in a food processor until you have a coarse clarification mixture.
  • Now mix the bisque, court bouillon and fond together and stir in the clarification mixture with a whisk.
  • Heat the consommé but do not continue stirring.
  • Slowly cook the clarification mixture.
  • The egg whites and flavour enhancers will now rise to form a 'raft' and clarify the consommé.
  • Pass the consommé through a passing cloth.

Serving suggestions

  • As part of a hot starter with a variety of lobster components.
  • As part of an amuse-bouche, e.g. with a lobster and salmon caviare foam.

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