I like to combine different ingredients and flavors, but for some food, I prefer only its natural flavour or when its combined with the ingredients that only flatter the natural flavour. Lobsters are of this kind. Therefore there are no tomatoes, garlic, olive oil or celery added in this soup.
- 2 medium sized lobsters (1,5 kg)
- 2 potatoes (300 g)
- 10-15 cm of a leek spring
- 2-3 carrots (200-250g)
- ½ orange juice
- 100 ml whipping cream (33% fat)
- 150 ml milk
- salt and black pepper
- Steam cook the lobsters
- Remove the tails, use scissors to cut the shell, take out the flesh, place on a plate and cover up.
- Crush the lobster pincers with a hummer, take out the flesh, cut the head shell, remove the liver and place everything on a plate.
- Remove the gills from the head shell. Rinse the head and tail shell and the pincers and dry with a paper towel.
- Preheat 1 Tbsp of butter in a pan, stirring occasionally, roast the pincers and the shell for 2-3 minutes. Cover the shell with 500 ml of hot water and boil until half of it evaporates. In a saucepan melt 1 Tbsp of drawn butter. Add cut into thin strips carrots, and fry for 2-3 minutes on low heat. Add cut into rings leek to the carrot strips, and fry for another couple of minutes. Pour 700 ml of hot water into the saucepan, add the shell stock, cut into cubes potatoes, bring to boil, reduce heat and cook until the potatoes are ready. Remove the soup from heat; add orange juice, whipping cream, lobster flesh from pincers and the liver. Add salt pepper and blend everything together. Boil the soup again. Using steam warm up the lobster tail flesh, cut into slices. Pour the soup into dishes add the lobster pieces to each. Serve with a spoonful of milk foam and a dill spring.
- To make the milk foam, you need to warm a little bit of milk and whisk it well.
The idea to add orange juice came to me by chance. I like lobsters in orange sauce, and I think oranges go very well with the lobsters. The milk foam only to make the soup look good when served, does not effect the taste at all. You can add a little bit of saffron, or sprinkle the lobster tail flesh with brandy.