Lobster Soup with Endive
Ingredients
- Ingredients
- 1 larger lobster with shell (pre-cooked)
- 1 garlic clove
- 1 shallot
- 2 Tbsps vegetable oil
- 2 sprigs Dill
- 1 bay leaf
- 3 peppercorns
- 200 milliliters dry white wine
- 800 milliliters crustacean or fish stock
- salt
- 1 stalk Celery
- 20 grams butter
- 2 Tbsps Pastry flour
- 12 Saffron
- 150 milliliters Whipped cream
- 2 Tbsps Lobster paste
- 5 centiliters Brandy
- cayenne pepper
- 4 leaves Endive
- Sprout (for garnish)
Preparation steps
Twist the lobster claws from the body or disconnect using a lobster cracker. Halve the lobster with a large sharp knife and carefully remove the meat from the body with scissors. Chop the lobster shells coarsely. Peel the garlic and the shallot and chop coarsely. In a large pot heat the oil, the lobster shells, the garlic and the shallot. Sauté the dill, bay leaf and the peppercorns and let take color 5-10 minutes while stirring. Deglaze with 1/3 of white wine, boil and reduce. Add another 1/3 of the white wine and boil down again. Pour in the rest of the white wine and the stock and season with salt. Let simmer for approximately 1 hour over medium heat.
Meanwhile, trim the celery, rinse and cut into about 5 cm (approximately 2 inch) diagonal strips. Blanch in boiling salted water, rinse in cold water and drain.
Strain the lobster stock through a fine sieve. In a saucepan, melt the butter, sprinkle with flour, cook and pour in the stock. Add the saffron and let everything cook for 10-15 minutes. Add the cream, the lobster paste, brandy and cayenne, briefly boil and season. Place the lobster pieces in the broth and heat through. Trim the endive, rinse and cut into strips. Rinse and drain the sprouts. Pour the soup into preheated soup bowls and garnish with celery strips, endive and sprouts.
