Summary

Ingredients

• 1 kg lobster
• 40 g butter
• 20 g butter, (crab butter)
• 4 shallot (s)
• 2 cloves garlic)
• 2 tomato (s)
• Flour
• 0.25 liter ¼ wine, white, dry
• 100 g crème fraîche
• salt
• 20 shrimp (s)
• 6 tablespoon heavy cream
• 2 cl cognac
• 1 can coconut milk
• Chili paste
• Cayenne pepper

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Instructions

1. Put the lobsters, head first, into plenty of boiling water one after the other - make sure that the water is boiling with a vigorous bubbling effect - and let it steep for 5 minutes. Let cool a little and then break out the meat.
2. Cut 4 medallions from each of the lobster tails, leave the scissors whole. Then cover and put both in a cool place.
3. Now chop the remaining lobster tail meat and the meat from the joints and also cover and chill. Chop up the lobster shell and legs. Toast the pieces in the butter and crab butter.
4. Peel and halve the shallots, crush the garlic cloves a little (do not peel), roughly chop the tomatoes and add everything to the lobster shells. Dust lightly with flour, stir well and sauté briefly.
5. Fill up with wine and 1/2 l water and cook in an open saucepan over a mild heat for 30 minutes. Then drain the whole thing through a fine hair sieve, stir in the crème fraîche and season.
6. Then pour 1/2 cup of the soup into a mixing bowl. Puree the chopped meat in it and add to the soup. Add medallions and scissors. Heat the soup, but do not let it boil. Then add a can of coconut milk and season with salt, cayenne pepper and the chili paste according to the degree of heat!
7. Now fry the prawns in a pan without the shell or intestines. Finally, whip the cream until stiff.
8. Spread the meat on very warm plates. Pour the cream and cognac into the soup and decorate with the fried prawns. Serve immediately