Lobster soup with crayfish

Name: Lobster soup with crayfish
Cook time: 45 min
Total time: 45 min
Yield: 10
Ingredients: 4 Shallots; 1 tablespoon (approx. 20 g) Butter; 3 (50 g each) Cube; 7-10 Tbsp Crab Soup Paste; 1 heaped tbsp. flour; 2 (400 ml each) Glasses of lobster stock; 1/4 l dry white wine; 400 g Whipped cream; 2 packages (100 g each) Crayfish tails; 2 TEASPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2-3 TABLESPOONS Pernod (aniseed liqueur); 7-10 Tbsp Dill flags; 10–12 wooden skewers

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 10

4 Shallots
1 tablespoon (approx. 20 g) Butter
3 (50 g each) Cube
7-10 Tbsp Crab Soup Paste
1 heaped tbsp. flour
2 (400 ml each) Glasses of lobster stock
1/4 l dry white wine
400 g Whipped cream
2 packages (100 g each) Crayfish tails
2 TEASPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2-3 TABLESPOONS Pernod (aniseed liqueur)
7-10 Tbsp Dill flags
10–12 wooden skewers

Directions

1
Peel and chop the shallots. Heat butter and paste. Sauté shallots in it. Sweat flour with. Stir in 3/4 l water, stock, wine and 200 g cream, bring to the boil. Simmer for about 5 minutes while stirring.
2
If necessary, drain the crayfish and put them on skewers. Whip 200 g cream until semi-stiff. Season soup with lemon juice, salt, pepper, some sugar and Pernod. Serve with cream, dill and crayfish.