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🍽️ Clear Lobster Consommé

180 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Fill a large pot with water and add salt, bay leaves, and peppercorns. Bring the water to a boil. Place the lobsters head-first into the boiling water. Remove the pot from the heat immediately. Let the lobsters steep in the hot water for about 10 minutes. Remove the lobsters from the pot. Let them cool down briefly. Break open the lobsters. Remove the meat from the shells. Slice the tail meat into pieces.
  2. 2. Break apart the empty lobster shells. Crush them using a knife or the bottom of a pot. Heat olive oil in a pot. Roast the crushed shells while stirring. Cut the prepared soup vegetables into small pieces. Add the vegetables to the pan. Roast the vegetables together with the shells. Deglaze the mixture with white wine. Pour in about 1 liter of water. Add peppercorns, bay leaves, and parsley stems. Bring the broth to a boil. Let it simmer uncovered for about 1 hour.
  3. 3. Strain the broth through a fine sieve. Let the broth cool down. Remove the fat floating on the surface.
  4. 4. Pour the cooled broth back into a pot. Lightly whisk the egg white. Stir the egg white into the cold broth. Bring the mixture to a boil slowly. Reduce the heat once the clarification mixture rises. Let the broth steep for about 20 minutes without boiling again. Pour the broth slowly through a jelly bag. Let the broth drip through. Do not press the broth through the bag, or it will become cloudy again.
  5. 5. Pour boiling water over the tomatoes. Shock them with cold water. Remove the skin from the tomatoes. Cut the tomatoes into quarters. Remove the seeds. Dice the tomato flesh.
  6. 6. Distribute the lobster pieces and diced tomatoes onto pre-warmed soup bowls. Bring the clear broth to a boil. Season the broth with salt. Pour the broth into the bowls. Garnish the dish with chervil. Serve hot.

Nutrition per serving