Lobster Soup
| Prep-time | Bake-time | |
|---|---|---|
| 30 min | 50 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 4 people |
INGREDIENTS
- For the broth:
- Lobster shells (if you have shrimp shells you can use them)
- 1 bowl of diced onion 500g
- 1 carrot finely chopped
- 1 tsp Ardo ginger 250g
- 1 sprig of celery finely chopped
- 2 tsp Ardo diced garlic 250g
- 1 bay leaf*
- 3-4 sprigs Alion thyme 30g
- 1 tsp Maldon sea salt flakes 250g
- 1 tsp Maldon black pepper 50g
- 1.5 litre of water
- 2 tbsp Horio olive oil Koroneiki variety 1L
- For the soup:
- 2 tbsp Horio olive oil Koroneiki variety 1L
- 1 bowl of diced onion 500g
- 2 tsp Ardo diced garlic 250g
- 1 carrot diced
- 1 sprig of celery diced
- 1 tin of Pelargos chopped classic 400g
- 1 cup white wine Reguta Pinot Grigio 75cl
- 2 cups seafood stock (from the stock we made)
- 2 lobsters or lobster tails, cleaned and shelled (save the shells for the stock)
- 1tsp Maldon sea salt flakes 250g
- 1/2 tsp Maldon black pepper 50g
METHOD
For the broth
1.In a large saucepan, heat the olive oil over medium heat. Add the onion, carrot, celery, garlic and ginger. Sauté until soft.
2.Add the lobster shells, bay leaf, thyme and peppercorns. Stir well.
3.Pour in the water and bring to a boil. Reduce the heat and let it simmer for about 30-40 minutes.
4. Drain the broth through a fine strainer, discarding the solids. Set the broth aside.
For the soup
5.In a large saucepan, heat the olive oil over in medium heat. Add the chopped onion, garlic, carrot and celery. Cook until soft.
6.Stir in the chopped tomatoes and cook for a few minutes until they begin to break down.Pour in the white wine and simmer until reduced by half.
7. Add the stock you made above and bring to a simmer.Add the lobster crumbs and cook for about 5-7 minutes, until cooked through. Season with salt and pepper if desired.
9. Remove the lobster from the soup and grind with a blender until you have a smooth and creamy soup.In a frying pan, add a tablespoon of olive oil and lightly fry the red grapes.
10.Serve the soup and top with the lobster crumbs and grapes.
Kali Orexi!
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