Lobster soup
This exquisite soup is meticulously prepared from scratch, requiring over a day to perfect. Gunnar began by crafting a rich lobster stew, which then served as the base for the soup. The result was nothing short of magnificent.
Ingredients:
- 500 g lobster in shell
- 4 fish bouillon cubes
- 3 carrots
- 2 garlic cloves
- White pepper, to taste
- 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
Instructions:
- Peel the lobster and set the lobster meat aside for later. Season the lobster shells with paprika and bake in the oven at 200°C for about 20 minutes to enhance their flavor.
- Roughly chop the vegetables (carrots, garlic, celery, onion, and bell pepper) and sauté them in a large pot. Add the lobster shells, water, and lemon juice, squeezing the lemon thoroughly before adding it to the pot. Include the parsley stalks, fish bouillon cubes, black peppercorns, and tomato puree.
- Simmer the mixture for at least 3 hours. For optimal flavor, begin the preparation the day before: simmer for two hours, let the pot stand overnight, and then continue to simmer for an additional 2-3 hours the following day.
- Strain the stock to remove the solids, leaving you with a rich lobster broth. To finish, thicken the soup with cream cheese and adjust the seasoning with salt, pepper, cream, and additional fish stock if needed.
- To serve, place 1-2 lobster tails in each bowl, pour the hot soup over them, and let it sit for a few minutes. Garnish with whipped cream and parsley for an elegant presentation.
Albert, Guðrún, Herdís, Helena, Jakob, Bergþór and Gunnar.
