freestyle lobster soup

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Lobster in the pantry? Dinner for three? Assuming you have some booze left from the quarantine and some vegetables I recommend you take another step into uncertainty with this freestyle lobster soup. The recipe came to me by way of a seven line Whatsapp message with absolutely no quantities. We will pass on the instructions to you as we received them. The result was marvelous!

Boil the lobster, remove the meat from the claws and the tail, put it aside and fry the rest of the lobster (yes, the shell!) in olive oil along with diced carrots, shallots, tomato and celery. Drench in Cognac and flame. Extinguish the flames with Pernod (or if you don’t have with Pastis). Add white wine and seafood stock, letting it boil for a while to absorb all flavours.
Strain through a musselin cloth and add Sherry or Cognac to taste. To finish, add cream, salt, pepper and the lobster meat. Let it come to a boil one last time and that’s it!

Garnish with dill, serve with the rest of the white wine and enjoy! Works well with bread, if you haven’t traded it for toilet roll already.

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