Lobster soup (bound)

Name: Lobster soup (bound)
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 1 hazelnut-sized piece of ginger; 2 Shallots; 50 g Butter; 1 TABLESPOON Flour; 600 ml Vegetable broth; 200 ml dry white wine; 1 cube (50 g each) Crab paste for soups and sauces; 1/4 potty Coriander; 100 g Fresh cream; 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
Sheila Zhang

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
1 TABLESPOON Flour
600 ml Vegetable broth
200 ml dry white wine
1 cube (50 g each) Crab paste for soups and sauces
1/4 potty Coriander
100 g Fresh cream
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. Dust with flour and sweat. Add stock and white wine, bring to the boil and simmer for 4-5 minutes.
2
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.
3
Pour the brew through a sieve into a pot, bring to the boil again, remove from the heat, stir in crème fraîche, season with salt, pepper, lemon juice, sugar and cognac. Cut the lobster meat into small pieces. Heat 25 g butter in a coated pan. Fry the lobster meat for 2-3 minutes, turning it over, spread it on plates or bowls and fill it up with hot soup. Add 1/2 tsp. salmon caviar to each, sprinkle with coriander and garnish