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🍽️ Clear Lobster Soup

139 kcal · 30 min · 4 servings

Ingredients

• 1 cooked lobster (approx. 600 g, from the fishmonger)
• 250 g leek (1 stalk)
• 1 bulb fennel
• 1 clove garlic
• 2 tbsp olive oil
• 2 star anise
• 1 dried chili pepper
• 3 tbsp cognac
• 100 ml white wine
• 1.25 l fish stock
• salt
• 0.5 tsp peppercorns
• 8 cherry tomatoes

Instructions

1. 1. Separate the lobster tails and claws from the body.
2. 2. Halve the tails lengthwise using a heavy knife.
3. 3. Remove the vein from the tail halves.
4. 4. Remove the meat from the shell.
5. 5. Cut the shell meat into 1 cm pieces.
6. 6. Tap the claws with a knife to crack them.
7. 7. Break the shells off the claws.
8. 8. Extract the meat from the claws.
9. 9. Halve the claw meat horizontally.
10. 10. Rinse all the meat under cold running water.
11. 11. Store the meat covered in the refrigerator.
12. 12. Roughly chop the empty shells.
13. 13. Remove the dark green part of the leek.
14. 14. Cut a 3 cm piece from the white part of the leek.
15. 15. Set this piece of leek aside.
16. 16. Clean and wash the fennel and the remaining leek.
17. 17. Cut the fennel and leek into 2 cm pieces.
18. 18. Peel the garlic.
19. 19. Slice the garlic thinly.
20. 20. Heat the oil in a large pot.
21. 21. Roast the chopped shells over medium heat.
22. 22. Roast the shells for 4 to 5 minutes.
23. 23. Add the leek, fennel, garlic, star anise, and whole chili pepper.
24. 24. Sauté the ingredients for 1 minute.
25. 25. Pour the cognac into the pot.
26. 26. Pour the white wine into the pot.
27. 27. Pour the fish stock into the pot.
28. 28. Bring the mixture to a boil.
29. 29. Add some salt.
30. 30. Add the peppercorns.
31. 31. Simmer the soup over medium heat for 1 1/2 hours.
32. 32. Dip the cherry tomatoes briefly into boiling water.
33. 33. Remove the tomatoes.
34. 34. Rinse the tomatoes under cold water.
35. 35. Peel the skin off the tomatoes.
36. 36. Clean and wash the reserved leek.
37. 37. Quarter the leek.
38. 38. Cut the leek into 1 cm diamond shapes.
39. 39. Cook the leek diamonds for 30 seconds in boiling salted water.
40. 40. Remove the leek diamonds.
41. 41. Rinse the leek diamonds under cold water.
42. 42. Drain the leek diamonds well.
43. 43. Line a sieve with a cheesecloth.
44. 44. Strain the broth through the sieve into a second pot.
45. 45. Reduce the broth if necessary to intensify the flavor.
46. 46. Heat the leek diamonds, tomatoes, and lobster pieces in about 200 ml of broth.
47. 47. Lift the ingredients out with a skimmer.
48. 48. Place the ingredients into pre-warmed soup bowls.
49. 49. Fill the soup bowls with the very hot lobster stock.
50. 50. Serve the lobster soup immediately.

Nutrition per serving

• kcal: 139
• Protein: 17 g · Fett/Fat: 5 g · Carbs: 1 g