Gastronomixs

Lobster soup

A slightly thickened soup based on lobster that can also be made using other shellfish. 

Recipe makes 5 litres/20 portions.

Lobster soup

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Ingredients

3

kg

lobster shells/heads, chopped

100

g

olive oil

300

g

fennel

200

g

leek

100

g

carrot

300

g

celeriac

500

g

onion

10

cloves

garlic

10

 

bay leaves

5

 

cloves

15

g

fennel seeds

20

threads

saffron

5

 

cayenne peppers

75

g

tomato purée

1.5

litres

white wine

1

litre

red wine

10

 

tomatoes

3

litres

water

1

litre

cream

 

 

pepper

 

 

salt

Preparation method

  • Heat the olive oil in a large pan.
  • Add the chopped lobster shells and heads and gently fry.
  • Chop the fennel, leeks, carrots, celeriac, and onion into pieces measuring 2x2cm. Rinse in plenty of water.
  • Add the vegetables and garlic and gently fry.
  • Add the bay leaves, cloves, fennel seeds, saffron, and cayenne peppers.
  • Add the tomato purée and continue to fry briefly.
  • Deglaze with the red and white wine.
  • Roughly chop the tomatoes, add them to the pan, and continue to fry briefly.
  • Add the water and bring the pan to the boil.
  • Set aside to infuse for about one hour.
  • Pass through a fine-meshed sieve.
  • Add the cream and bring back to the boil.
  • Season to taste with salt and pepper.
  • Cool down the soup to 4°C as quickly as possible. Heat the required amount just before serving.

Serving suggestions

  • Variation tip: use a few warm spices, such as cinnamon, star anise, cloves, or mace, to give the soup a completely different flavour accent.
  • Variation tip: use roasted garlic, confited garlic, or wild garlic instead of fresh garlic.

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