This recipe is best with
Recipe Ingredient
- 1 medium-sized lobster, cooked
- 25g butter
- 1 tbsp chopped onion
- 2 tbsp plain flour
- 1½ litres chicken stock
- 2 tbsp sherry
- 2 tbsp brandy (optional)
- 1 tbsp ground cayenne pepper
- 1 tbsp tomato paste
- 100ml single cream
Instructions
- Remove cooked lobster meat and keep the shell. Flake the meat.
- Combine lobster shell with the stock and bring to a boil. Simmer over gentle heat for 25 to 30 minutes, then strain the stock.
- Put butter in a non-stick pan. Melt the butter over gentle heat. Add onion and let it sweat until it turns golden brown.
- Stir in flour and cook gently until a roux is formed. Keep stirring for a minute. Add a little stock to prevent lumps from forming.
- Pour in the stock. Add sherry and brandy. Stir in tomato paste and cayenne pepper.
- Cook until soup comes to a boil. Add flaked lobster meat, then cook over a gentle heat in a simmer for eight to 10 minutes.
- Stir in cream and bring to a quick boil, then turn off the heat. Serve immediately.
