One of the most elegant seafood soups, lobster soup is made by sautéing vegetables in butter, cooking them with tomato paste and fish stock, then finishing the soup with lobster meat and cream. Served as a first course at dinner parties, it is ideal for special occasions.
Sauté the onion, carrot and celery stalk in butter until soft.
Add the tomato paste and flour and cook for 5 minutes, until no raw-flour smell remains.
Add the fish stock and bring to a boil, then simmer over low heat for 30 minutes so the vegetables release their flavor.
Pass the soup through a sieve to remove the vegetable pieces, then blend the liquid until smooth.
Add the chopped lobster meat and cream. Without bringing the soup to a boil, heat gently for 10 minutes. Season with salt and black pepper, and serve with dill.
The cream may split if the soup is boiling when you add it, so take the pan off the heat briefly first. If you do not cook the flour with the tomato paste long enough, the soup may taste floury. Allergens: contains crustaceans, fish, milk and dairy products, wheat (gluten), and celery.
Özel bir akşam yemeği için hazırladım, kreması ve ıstakozun tadı birbirini güzel tamamladı, misafirlerim ikinci kaseyi istedi.
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