Lobster soup (unbound)

Name: Lobster soup (unbound)
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 1 hazelnut-sized piece of ginger; 2 Shallots; 50 g Butter; 600 ml Vegetable broth; 200 ml dry white wine; 1 cube (50 g) Crab paste for soups and sauces; 1/4 potty Coriander; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Lemon juice; 1 pinch Sugar; 1-2 TABLESPOONS Cognac; 1 (approx. 400 g; let the fishmonger trigger it, gives approx. 180 g lobster meat) boiled, shelled lobster; 3 TSP Salmon caviar

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

1 hazelnut-sized piece of ginger
2 Shallots
50 g Butter
600 ml Vegetable broth
200 ml dry white wine
1 cube (50 g) Crab paste for soups and sauces
1/4 potty Coriander
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS Lemon juice
1 pinch Sugar
1-2 TABLESPOONS Cognac
1 (approx. 400 g; let the fishmonger trigger it, gives approx. 180 g lobster meat) boiled, shelled lobster
3 TSP Salmon caviar

Directions

1
Peel ginger and shallots and dice finely. Melt 25 g butter, sauté shallots and ginger in it. Add stock and white wine, bring to the boil and simmer for 4-5 minutes. Stir in soup paste. Continue to simmer for 1-2 minutes. Wash coriander, shake dry. Pluck the leaves from the stems and chop them, except for a little bit for garnishing.
2
Season the stock to taste with salt, pepper, lemon juice, sugar and cognac, pour through a sieve into a pot, bring to the boil again. Cut the lobster meat into small pieces. Heat 25 g butter in a coated pan. Fry the lobster meat for 2-3 minutes while turning it, spread it on plates or bowls, fill up with boiling stock. Add 1/2 tsp. salmon caviar to each, sprinkle with coriander and garnish