Flambéed Lobster Soup with Pernod Cream

Summary

Ingredients

• 1 lobster, small, in an ice cream coat (approx. 400 g)
• 500 ml cream
• 200 ml chicken broth
• 0.5 tablespoon ½ tomato paste
• 4 cl cognac
• 4 cl port wine, white
• 4 cl vermouth, dry (Noilly Prat)
• 1 dash Pernod
• salt
• Cayenne pepper
• Oil, neutral

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Instructions

1. Thaw the lobster slowly (2 days in the refrigerator). Then pry the meat off the tail and the scissors. Cut the meat into small pieces.
2. Branch off as much of the cream (approx. 100 ml) that it is enough to make some whipped cream with the hand mixer. You only need 1-2 tablespoons per plate. If there is too much, use the rest to cook the soup. Keep prepared whipped cream ready in the refrigerator (without Pernod).
3. Break the red lobster shells into small pieces (you can also use the poultry shears). Make sure that the pieces are as dry as possible. If necessary, pat dry with kitchen paper.
4. Pieces of the peel, tomato paste, the alcohol, oil, lighter and the chicken stock on the stove. It has to be done quickly later.
5. Let a slightly wider pot get dry and hot until it radiates noticeably warmth when you hold your hand over it. Add a dash of oil and immediately afterwards add the lobster shells. It has to sizzle really hard (the pot is made hot and dry, otherwise the oil would burn and smoke beforehand). Roast the shells vigorously while stirring.
6. Add tomato paste and roast it too, but don`t let it burn. Add cognac and light. Be careful, if you don`t have a metal filter in the extractor hood, you should take the pot off the stove for a moment to flambé. A grease-soaked filter mat, fanned by the air flow from the fume cupboard, burns really well!
7. As soon as the cognac has almost completely boiled down, add the port wine. Let it boil down again, then do the same with the vermouth. Once this has also boiled down, add the chicken stock and cream. Boil once, put the lid on and take it off the stove. Let it steep for 0.5 hours or more.
8. Strain the soup through a fine-mesh sieve. Season to taste with salt and a hint of cayenne pepper. Be careful with the cayenne pepper. Under no circumstances should the soup taste spicy and make you sweat on your forehead. There should only be a subtle, pleasant hint of sharpness on the palate. This effect occurs only after a delay. Therefore, wait around 20-30 seconds when trying before adding some cayenne to taste.
9. Bring the soup to the boil briefly before serving. Pour some hot soup over the lobster meat to warm it up. Do not cook in the soup, otherwise it will be tough! It also makes it easier to distribute it fairly evenly on the plates.
10. Flavor the whipped cream with a dash of Pernod and add a dollop to each plate or soup cup. Serve with fresh baguette. A dry white wine, e.g. a gray Burgundy, does the job perfectly.

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