This is a fantastically rich and luxurious soup, which I will very often use as a sauce for a variety of different dishes
This recipe will serve 4 people
SHOPPING LIST
1 Large lobster
Splash of rapeseed oil
1 onion finely chopped
2 carrots finely chopped
2 celery sticks finely chopped
1 fennel bulb finely chopped
6 cloves garlic finely chopped
1 tablespoon of tomato purée
200 ml of good quality brandy
1.5 litres of double cream
Good bunch tarragon
METHOD
We firstly need to deal with the lobster, put the lobster into the freezer for 30 minutes, this will "numb" the lobster
Now place the lobster onto a chopping block, you should be able to see a cross on the lobster head, get a heavy sharp knife and firmly insert it into the cross and carefully press down until it splits the lobster in two
Take off the claws and crack them with the back of your knife
Heat a splash of rapeseed oil in a deep pan
Add the lobster pieces and cook until the colour changes
Now add the chopped vegetables and the garlic and colour a little
Stir in the tomato purée, pour in the brandy and flambé
Once the flame has died down you can add the cream
Simmer for 15 minutes
If you have a blender you can carefully blitz all of the shells etc together and pass through a fine sieve
If you don't have a blender just pass through the fine sieve, you just won't get a deep flavour
Put the soup/ sauce into a clean pan and heat through
Add another splash of brandy and a touch more cream and your soup/ sauce is ready
This is a fantastic recipe to have at your disposal, you can use it just as it is, or use it to go with all Manner of fish and seafood
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