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(Serves 3)
50 g butter
2,5 lobster shelves (shells from 5 lobsters)
0,5 thyme sticks
0,5 bay leaves
0,5 pinch of cayenne pepper
salt
0,5 g fresh tarragon
50 g selleri, cubed
50 g carrots
50 yellow onion, cubed
50 g fennel, cubed
0,5 tablespoon tomato pure
0,5 big garlic clove
0,25 liter white wine
3 cl brandy
0,5 dl red port wine
0,5 tablespoon raspberry vinegar
0,5 l whipping cream
Method
1. Fry all the vegetables easy in butter without them getting any color.
Add the lobster shelves, tomato pure, spices and garlic. Continue to fry on
low heat during 5 minutes. Add brandy, port wine, white wine. Boil and take
the fond from the stove during 20 minutes
2. Add whipping cream and heat during 10 minutes
3. Strain the soup and boil together to a smooth consistence. Add raspberry
vinegar and taste again if more salt is needed or maybe cayenne pepper. Mix
the soup with a mixer before serving.
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