🍽️ Creamy Lobster and Fish Soup with Cognac

Name: Creamy Lobster and Fish Soup with Cognac
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lobster (approx. 800 g); 4 tbsp vegetable oil; 1 l vegetable broth; 400 g waxy potatoes; 1 onion; 1 clove of garlic; 4 carrots; 100 ml dry white wine; 100 ml whipping cream; 2 tbsp freshly chopped parsley; 20 ml cognac; 1 dash lemon juice; salt; pepper; 1 red chili pepper; 150 g mushrooms; 200 g fish fillet (e.g. red mullet)

401 kcal · 30 min · 4 servings

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Ingredients

1 lobster (approx. 800 g)
4 tbsp vegetable oil
1 l vegetable broth
400 g waxy potatoes
1 onion
1 clove of garlic
4 carrots
100 ml dry white wine
100 ml whipping cream
2 tbsp freshly chopped parsley
20 ml cognac
1 dash lemon juice
salt
pepper
1 red chili pepper
150 g mushrooms
200 g fish fillet (e.g. red mullet)

Instructions

1. Bring 2 to 3 liters of water to a boil in a large pot.
2. Place the lobster head-first into the boiling water and cook it for about 15 minutes.
3. Remove the lobster from the water and let it cool down.
4. Remove the meat from the shell and cut it into bite-sized pieces.
5. Crush the lobster shells and roast them in 1 tablespoon of hot oil for about 5 minutes.
6. Deglaze the shells with the prepared fish broth and let the mixture simmer for about 10 minutes.
7. Strain the broth through a fine sieve to remove the shells and set the clear stock aside.
8. Peel the potatoes, wash them, and cut them into small pieces.
9. Peel the onion and garlic and dice them finely.
10. Peel the carrots and slice them into thin rounds.
11. Sauté all the vegetables in 1 tablespoon of hot oil for a few minutes until soft but not browned.
12. Pour the wine and the previously collected lobster stock over the vegetables.
13. Let the soup simmer for about 20 minutes until the vegetables are tender.
14. Puree the soup finely and pass it through a fine sieve for a silky texture.
15. Pour the pureed soup back into the pot and reheat it.
16. Simmer the soup a bit more to thicken it, or add more broth if it is too thick.
17. Stir in the cream, the chopped parsley, and the cognac into the soup.
18. Season the soup to taste with lemon juice, salt, and pepper.
19. Wash the chili pepper, halve it, remove the seeds, and cut it into thin strips.
20. Clean the mushrooms and slice them.
21. Sauté the chili strips and mushrooms in 1 tablespoon of hot oil in a pan for 2 to 3 minutes.
22. Rinse the fish, pat it dry, and cut it into bite-sized pieces.
23. Season the fish pieces with salt and pepper.
24. Fry the fish in a non-stick pan with the remaining oil on the skin side for about 2 minutes until golden brown.
25. Turn the fish over and fry it for another 1 to 2 minutes until cooked through.
26. Warm the prepared lobster meat in the soup briefly until it is hot.
27. Distribute the sautéed mushrooms among the soup bowls.
28. Pour the hot soup over the mushrooms.
29. Place the fried fish and lobster meat alongside and serve the soup immediately.

Nutrition per serving

kcal: 401
Protein: 22 g · Fett/Fat: 20 g · Carbs: 25 g