Lobster soup. The soup is prepared from scratch and took over a day to prepare. Gunnar made first with the lobster stew and later with the soup and the result was magnificent.
Lobster Soup
500 g lobster in shell
4 cubes fish bouillon
3 carrots
2 garlic cloves white pepper
2 celery stalks parsley stalks
1/2 lemon
10 black peppercorns
2 tablespoons tomato puree
2.5 liters chicken broth
1 onion
1 bell pepper
Whipped double cream
Peel the lobster and set the lobster (meat) aside. Season the lobster shells with a little paprika seasoning and bake in the oven at 200 ° C for about 20 minutes.
Roughly chop the vegetables and fry in the pot. Add water and the shells. Squeeze the lemon juice together and boil the lemon with it. Let simmer for at least 3 hours but I usually start it the day before, boil for two hours and let it stand in the pot overnight and then continue to boil for another 2-3 hours. Sift and store. Thicken with cream cheese, season with salt, pepper, cream and fish stock. Place 1-2 lobster tails in a bowl, add the soup and leave everything for a few minutes. Whipped cream and parsley for decoration.
