Lobster Broth with Pasta
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 1 Leek (finely chopped)
- 1 carrot (finely diced)
- 1 stalk Celery (finely diced)
- 4 cups fish stock (or shellfish stock)
- 2 cups Pasta shell
- ¼ Savoy cabbage (shredded)
- 1 large, cooked lobster
- lemon juice (from 1 lemon)
- Tarragon (to garnish)
Preparation
Kitchen utensils
1 Cutting board, 1 Large knife, 1 Mandoline oder Sparschäler, 1 Paper towel, 1 Teaspoon, 16 Toothpicks, 1 Aluminum grilling pan, 1 Tablespoon
Preparation steps
1.
Heat the oil in a large pan and gently cook the leek, carrot and celery for 5 minutes.
2.
Add the fish stock, bring to a boil then add the pasta shells and cook until nearly tender then add the cabbage.
3.
Meanwhile, remove the meat from the body and claws of the lobster and cut into chunks. Put the lobster meat in the pan and heat through gently.
4.
Add the lemon juice, season with salt and pepper and serve in warmed bowls garnished with the tarragon.
