Lobster Soup
4 servings
30 minutes
Lobster soup is an exquisite dish of Italian cuisine that embodies the sophistication of seafood and culinary mastery. Its roots trace back to the traditions of the Mediterranean coast, where fresh seafood is combined with aromatic vegetables and fragrant herbs. The flavor of the soup is rich and intense: tender lobster meat is complemented by a creamy broth with hints of white wine, cognac, and herbs. The icy treatment gives the texture a special creaminess, making the dish a true culinary masterpiece. The soup is perfect for festive dinners, impressing guests with its elegance and luxurious presentation. Garnished with pieces of lobster and fresh herbs, it delights not only in taste but also in aesthetics, turning the meal into a true gastronomic pleasure.
1
Clean and chop the vegetables, divide the lobster into 4 parts. Sauté in a large pan for about 15 minutes.
- Lobsters: 1 piece
- Garlic: 4 cloves
- Carrot: 250 g
- Spring onion: 150 g
- Celery stalk: 100 g
- Courgette: 100 g
2
Add cognac and ignite the contents of the pan.
- Cognac (brandy): 30 ml
3
Pour in the wine. When it evaporates, add butter and flour, lightly sauté the vegetables and lobster, stirring constantly, and pour in the broth.
- Dry white wine: 100 ml
- Butter: 20 g
- Wheat flour: 3 tablespoons
- Fish stock: 1 l
4
Blanch the tomatoes, peel them, chop, and add to the pan with chopped greens.
- Tomatoes: 180 g
- Parsley: 0.5 bunch
- Dill: 0.5 bunch
5
After a couple of minutes, add 2 kilograms of crushed ice and cook until the mixture becomes creamy.
- Ice: 2 kg
6
Remove the lobster pieces and shell them - they will be useful for garnishing the soup.
7
Strain the remaining contents of the pan through a sieve.
8
Pour the cleaned mass into a pot, season with salt and pepper to taste, and bring to a boil.
- Olive oil: 1 tablespoon
- Fish stock: 1 l
- Dill: 0.5 bunch
9
Garnish the soup with pieces of lobster and herbs when serving.