Summary

Ingredients

• 1 point lobster paste
• 300 ml water
• 2 point shrimp (s), (party shrimp)
• 1 tablespoon dill, finely chopped
• 1 stalk / e dill, for garnish
• 2 tablespoon heavy cream, whipped until it is semi-rigid
• 2 cl cognac, (possibly also brandy or calvados)
• 1 glass white wine, for the soup
• 1 glass white wine, for the cook
• salt and pepper
• Lemon juice
• some cream, liquid

Print Recipe Pin Recipe

Instructions

1. First pour the glass of white wine for the cook - nice and cool.
2. Then - unless you cook the stock yourself - bring the lobster paste to the boil in the water and let it simmer for a while. Cut the party prawns into smaller pieces. Pour the glass of white wine for the soup into the saucepan, add the liquid cream, season with dill, salt, pepper and lemon juice, bring to the boil again. Add the party prawns, season with the cognac, leave to stand for 5 minutes.
3. Divide the soup between two cups and garnish with a dollop of cream and dill.
4. Alternative: Cover with puff pastry circles and baked, also looks very nice.
5. Who cooks the stock yourself:
6. You can of course also take unpeeled prawns or lobster tail, release and boil the carcasses and then let them mutate with white wine, water and spices to make a stock. I just always think it`s not soooo appropriate in terms of time, I`m quite satisfied with the pastes.