Lobster Soup with Crabs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 lobster, about 600 g, possibly frozen
- 100 g crabs, peeled
- 5 tablespoon oil
- 1 pinch (s) sugar
- 1 onion (s)
- Pepper, (freshly ground)
- 1 clove garlic
- salt
- 3 tomato (s)
- 125 ml cream
- 1 tablespoon tomato paste
- 400 ml fish stock or stock
- 5 tablespoon brandy
- 125 ml water
- 125 ml white wine
- some parsley, fresh
Print Recipe
Pin Recipe Instructions
- Thaw the lobster and break the meat out of the shells and scissors. Remove the intestines from the meat and set it aside.
- Heat the oil and fry the slightly chopped shells in it. Peel and chop the garlic and onion and add to the lobster shells. Wash the tomatoes, cut into pieces, add to the skins with the tomato paste and sauté everything. Flambé with the brandy, deglaze with wine, water and half of the fish stock and simmer slowly for about 30 minutes.
- Then pass through a sieve, drain well, add the remaining stock and cream, season with salt, pepper and sugar. Cut the lobster meat into small pieces, add to the soup with the crabs, heat, sprinkle with fresh parsley if necessary and serve.
- With fresh white bread
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